Roll Jelly Cake

Name: Roll Jelly Cake
Ingredients: Four eggs well beaten; one cup of sugar; one tablespoonful of melted butter; one cup of flour

From Luncheons, breakfasts, simple dinners and carving, 1905

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

Nutrition per serving

1616Calories

39 gProtein

299 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1616 kcal

Protein39 g

Carbohydrates299 g

Fiber0 g

Sugars201 g

Total Fat32 g

Saturated Fat13 g

Monounsaturated Fat10 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol773 mg

Sodium290 mg

Potassium454 mg

Calcium141 mg

Iron11 mg

Magnesium58 mg

Phosphorus535 mg

Zinc3.5 mg

Copper0.4 mg

Manganese1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A412 mcg

Vitamin E2.4 mg

Vitamin K1.5 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)8.6 mg

Folate295 mcg

Choline591 mg

Caffeine0 mg

Water167 g

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 21. The excerpt below is the record exactly as published.

Roll Jelly Cake — Four eggs well beaten. Beat separately, then together. Add one cup of sugar, one tablespoonful of melted butter, one cup of flour

Cook this with the app: pantry check, scaling, and the assistant.