Swiss Jelly Roll (no Butter)

Name: Swiss Jelly Roll (no Butter)
Ingredients: 2 «eggs; 1% tsp. baking powder; Yy cup sugar; 1% tbsp. milk or water; 1 scant cup sifted flour; Y tsp. flavouring; Y% tsp salt; 3% cup fruit jelly

From Girl's home manual of cookery, home management, home nursing and laundry, 1913

This must be done quickly or the cake will not roll.

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

1286Calories

27 gProtein

272 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories1286 kcal

Protein27 g

Carbohydrates272 g

Fiber1.2 g

Sugars152 g

Total Fat12 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium1469 mg

Potassium393 mg

Calcium494 mg

Iron10 mg

Magnesium52 mg

Phosphorus499 mg

Zinc2.3 mg

Copper0.4 mg

Manganese1 mg

Vitamin D2 mcg

Vitamin C9.3 mg

Vitamin A160 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.6 mg

Folate259 mcg

Choline305 mg

Caffeine0 mg

Water143 g

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 55. The excerpt below is the record exactly as published.

Swiss Jelly Roll (no Butter). 2 «eggs. 1% tsp. baking powder. Yy cup sugar. 1% tbsp. milk or water. 1 scant cup sifted flour. Y tsp. flavouring. Y% tsp salt. 3% cup fruit jelly

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