Roll Jelly Cake
From Twentieth century home cook book, 1905
Serves 8
Handle them carefully or they may fall.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 22. The excerpt below is the record exactly as published.
Roll Jelly Cake. — Take one cupful of white sugar, one-half teacupful of sweet milk, two eggs, one cupful of flour, two teaspoonfuls of cream of tartar, one-fourth of a teaspoonful saleratus, apinch of salt, and such flavoring as you like
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