{"id":5164,"slug":"jelly-roll","title":"Jelly roll","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One-half pound of flour","six eggs","one-half ounce of baking powder","some vanilla flavoring","sugar","some jelly or marmalade"],"ingredients_norm":["flour","egg","baking powder","vanilla flavoring","sugar","jelly or marmalade"],"steps":["Sift the flour and baking powder together.","Beat the sugar and eggs together until light, then add the flour and flavoring, and mix.","Spread very thin on paper, place in pan and bake.","When done turn over on a paper that has been dusted with sugar.","Peel the paper from the bottom of the cake at once.","Spread with some jelly or marmalade, and roll up tightly.","When cold cut in slices."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w58:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6d5f1a8590d72d942ff92ae7b60c7cee71daec1399f6b49cd3385c043c7cea77","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/jelly-roll"}