Rolled Jelly Cake

Name: Rolled Jelly Cake
Ingredients: 1 cup sugar; 3 eggs; 2 tablespoons milk; 1 cup flour, sifted; 1 1/4 teaspoons Blue Ribbon baking powder; 1/4 teaspoon Blue Ribbon lemon extract; 1/4 teaspoon salt

From Blue Ribbon cook book, 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

1472Calories

34 gProtein

302 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories1472 kcal

Protein34 g

Carbohydrates302 g

Fiber0 g

Sugars203 g

Total Fat18 g

Saturated Fat5.3 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol562 mg

Sodium1518 mg

Potassium430 mg

Calcium539 mg

Iron11 mg

Magnesium58 mg

Phosphorus609 mg

Zinc3 mg

Copper0.3 mg

Manganese1 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A250 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.5 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)8.6 mg

Folate271 mcg

Choline446 mg

Caffeine0 mg

Water154 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 48. The excerpt below is the record exactly as published.

Rolled Jelly Cake—1 cup sugar, 3 eggs, 2 tablespoons milk, 1 cup flour, sifted, 1144 teaspoons Blue Ribbon baking powder, )4 teaspoon Blue Ribbon lemon extract, 14 teaspoon salt.

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