Rolled Jelly Cake

Name: Rolled Jelly Cake
Ingredients: 1 cup sugar; 2 tablespoons cold water; i cup Purity Flour; .3 eggs; 2 teaspoons baking powder

From Purity flour cookbook, 1917

Presented as published in 1917. 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

993Calories

19 gProtein

204 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories993 kcal

Protein19 g

Carbohydrates204 g

Fiber0 g

Sugars201 g

Total Fat15 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium1157 mg

Potassium213 mg

Calcium609 mg

Iron3.7 mg

Magnesium21 mg

Phosphorus491 mg

Zinc2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water144 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 23. The excerpt below is the record exactly as published.

ROLLED JELLY CAKE 1 cup sugar. 2 tablespoons cold water. i cup Purity Flour. .3 eggs. 2 teaspoons baking powder

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