Rolled Jelly Cake

Name: Rolled Jelly Cake
Ingredients: i eggs; % cup powdered sugar; ^ cup pastry flour; Vi teaspoon salt; Vi teaspoon Royal Baking Powder

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

483Calories

5 gProtein

115 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories483 kcal

Protein5.5 g

Carbohydrates115 g

Fiber0 g

Sugars65 g

Total Fat1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1344 mg

Potassium91 mg

Calcium175 mg

Iron0.8 mg

Magnesium15 mg

Phosphorus284 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water7.7 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 29. The excerpt below is the record exactly as published.

Rolled Jelly Cake. — i eggs, % cup powdered sugar, ^ cup pastry flour, Vi teaspoon salt, Vi teaspoon Royal Baking Powder

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