Rolled Jelly Cake
From The easiest way in housekeeping and cooking, 1881
This cake is nice for lining Charlotte-Russe molds also.
Presented as published in 1881. 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
1494Calories
34 gProtein
309 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1494 kcal
Protein34 g
Carbohydrates309 g
Fiber0.7 g
Sugars201 g
Total Fat17 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium822 mg
Potassium398 mg
Calcium409 mg
Iron14 mg
Magnesium57 mg
Phosphorus538 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)9.6 mg
Folate287 mcg
Choline443 mg
Caffeine0 mg
Water175 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 111. The excerpt below is the record exactly as published.
Rolled Jelly Cake. Three eggs, yolks and whites beaten separately ; one heaped cup of sugar ; one scant cup of flour in which a teaspoonful of baking powder and a pinch of salt have been sifted ; quarter of a cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.