vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Jelly Roll
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
743Calories
16 gProtein
158 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories743 kcal
Protein16 g
Carbohydrates158 g
Fiber5.3 g
Sugars103 g
Total Fat8.6 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium346 mg
Potassium275 mg
Calcium251 mg
Iron2.6 mg
Magnesium31 mg
Phosphorus267 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.5 mcg
Vitamin C65 mg
Vitamin A122 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.9 mg
Folate42 mcg
Choline225 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 76. The excerpt below is the record exactly as published.
Sponge Jelly Roll. Beat 3 eggs until light; gradually beat in 1 cup granulated sugar, grated rind of 1 lemon, 1 cup of sifted pastry flour sifted again with 1 level teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.