vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Roll Jelly Cake

Name: Roll Jelly Cake
Yield: 3 servings
Ingredients: 1% cups of brown sugar; 3 eggs; 1 cup of milk; 2 cups of flour; 1 teaspoonful of cream of tartar; 1 teaspoonful of soda; 1 teaspoonful of lemon or vanilla essence

From The Ideal cook book, 1899

Serves 3

Presented as published in 1899. 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

853Calories

18 gProtein

178 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories853 kcal

Protein18 g

Carbohydrates178 g

Fiber0 g

Sugars111 g

Total Fat8.6 g

Saturated Fat3.1 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol196 mg

Sodium135 mg

Potassium721 mg

Calcium235 mg

Iron6.4 mg

Magnesium48 mg

Phosphorus276 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A106 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.9 mg

Folate158 mcg

Choline164 mg

Caffeine0 mg

Water120 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 86. The excerpt below is the record exactly as published.

Roll Jelly Cake—Ingredients—1% cups of brown sugar, 3 eggs, I cup of milk, 2 cups of flour, 1 teaspoonful of cream of tartar, I teaspoonful of soda, 1 teaspoonful of lemon or vanilla essence

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