Rolled Jelly Cake
From Temperance cook book, 1887
Serves 1
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 110. The excerpt below is the record exactly as published.
ROLLED JELLY CAKE. If the directions for making this cake are carefully observed, there will be no such thing as a failure in making it. The eggs are not beaten separately, and the faster the cake is put together the better it will be. Take two coffeecupfuls of granulated sugar, two teacupfuls of sifted flour, two heaping teaspoonfuls of Equity baking-powder, pinch of salt; into this break six eggs
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