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Sponge Jelly Roll

Name: Sponge Jelly Roll
Yield: 1 servings
Ingredients: Three eggs; One coffee-cupful of sugar; One coffee-cupful of flour; Two tea-spoonfuls of lemon extract; One-half tea-spoonful of salt; Two table-spoonfuls of water

From The Pattern cook-book, 1890

Serves 1

Presented as published in 1890. 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

212Calories

3 gProtein

45 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories212 kcal

Protein2.7 g

Carbohydrates45 g

Fiber0 g

Sugars26 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1169 mg

Potassium47 mg

Calcium7.5 mg

Iron1.4 mg

Magnesium8.1 mg

Phosphorus28 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.7 mg

Folate40 mcg

Choline0 mg

Caffeine0 mg

Water36 g

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 232. The excerpt below is the record exactly as published.

SPONGE JELLY ROLL. Three eggs. One coffee-cupful of sugar. One coffee-cupful of flour. Two tea-spoonfuls of lemon extract. One-half tea-spoonful of salt. Two table-spoonfuls of water

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