Rolled Jelly Cake

Name: Rolled Jelly Cake
Ingredients: two eggs; a good heaped-up tablespoonful of castor sugar; half a teaspoonful of baking-powder; half a cup of lightly sifted flour; one tablespoonful of warm water

From Tempting dishes for small incomes, 1891

Presented as published in 1891. 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

279Calories

7 gProtein

62 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories279 kcal

Protein6.8 g

Carbohydrates62 g

Fiber0 g

Sugars13 g

Total Fat1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium237 mg

Potassium86 mg

Calcium143 mg

Iron3.8 mg

Magnesium18 mg

Phosphorus116 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.2 mg

Folate100 mcg

Choline0 mg

Caffeine0 mg

Water21 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.

Rolled Jelly Cake. Take two eggs, beat the yolks till creamy, adding gradually a good heaped-up tablespoonful of castor sugar ; beat the whites to a stiff froth, add them to the yolk and sugar ; add half a teaspoonful of baking-powder to half a cup of lightly sifted flour ; put this very carefully and slowly with the butter, add one tablespoonful of warm water

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