Roll Jelly Cake
From The New century cook book, 1899
Serves 8
Mrs. Watson.
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
As published
This recipe was extracted from The New century cook book (1899), page 79. The excerpt below is the record exactly as published.
one teaspoonful baking powder. Filling. — Juice and rind of one orange, whites of two eggs beaten stiff, one pound of powdered sugar, put between layers and on top. E. A. Stearns. Orange Cake. One and one-half cups of sugar, one cup butter (scant), one-half cup milk, two cups flour, two teaspoons baking powder, one teaspoon corn starch, three eggs beaten separately. Filling. — One egg, thicken with sugar; grate in yellow of orange and squeeze in juice; thicken with sugar and spread on while warm. Mrs. H. E. Ford. Orange Cake. Beat the whites of three eggs separately; stir to a cream; two cups of sugar, one-half cup of butter, yolks of five eggs, add one-half cup of cold water, two and one-half cups of flour, one teaspoonful of baking powder, grated rind of one orange, and all the juice except one tablespoonful. Frosting for Orange Cake. — Whites of two eggs, two small cups of sugar, one tablespoonful of orange juice. When cake is cold spread between layers and on top. Mrs. A. W. Martin. Roll Jelly Cake. One cup of sugar, three eggs, one cup of flour, one tea- spoonful baking powder, one-half cup sweet milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.