Recipes: Then and Now

Recipes from the past updated for today


Post #14 Jelly Roll

November 1, 2014

This week I thought I would give you an idea of what it is I do here at Recipes: Then and Now. I will take a recipe and show you what I do to make it more usable in todays kitchens. By the way, use really good jam or jelly. It's the star of this show. If you use cheap jelly it will taste like you used cheap jelly.

First here is the original recipe right out of the old cook book, from the 1921 edition of The Boston Cooking School Cook Book By Fannie Merritt Farmer.

Jelly Roll

3 eggs

1 cup sugar

½ tablespoon milk

1 teaspoon baking powder

¼ teaspoon salt

1 cup flour

1 tablespoon melted butter

Beat egg until light, add sugar gradually, milk, flour mixed and sifted with baking powder and salt, then butter. Line the bottom of a dripping-pan with paper; butter paper and sides of pan. Cover bottom of pan with mixture, and spread evenly. Bake twelve minutes in a moderate oven. Take from oven and turn on a paper sprinkled with powdered sugar. Quickly remove paper, and cut off a thin strip from sides and ends of cake. Spread with jelly or jam which has been beaten to consistency to spread easily, and roll. After cake has been rolled, roll paper around cake that it may better keep in shape. The work must be done quickly, or cake will crack in rolling.

So many questions. First off, what is the temperature of the oven? How long to beat the eggs and how much jelly to use?


So here is what I have come up with:

Jelly Roll

3 eggs

1 cup sugar

1 tablespoon milk

1 teaspoon baking powder

¼ teaspoon salt

1 cup flour

1 tablespoon melted butter

1 cup favorite high quality jelly or jam

Preheat oven to 350 degrees. Stir jelly or jam to smooth it out, it needs to be spreadable. Grease and line a jelly roll pan (or a 9 by 13 inch pan if that is all you have) with parchment paper and set aside. In a small bowl using a whisk, mix the baking powder and salt into the flour and set aside. Place eggs in large deep bowl and beat with electric mixer for 3 minutes. Gradually add the sugar while beating till all the sugar is incorporated. Continue to beat until the eggs are what the french call 'au urban' another 3 minutes. They will create a ribbon of batter when you lift the beaters out of the bowl. Next add the milk, butter and fold in the flour. Pour the batter into the prepared pan and spread evenly. Bake 12 to 15 minutes. It will be just starting to brown in the top and the cake will be pulling away from the sides. Turn out onto another sheet of parchment and peel off the baking parchment from the cake. Working quickly, cut away the long side edges, about ½ inch on each side. Spread with the jelly or jam. Using the new parchment to help, roll the cake around the jelly. Place roll on a rack with the parchment paper wrapped around it. Let cool and slice to serve adding a dollop of whipped cream.