{"id":7527,"slug":"jelly-roll-2","title":"JELLY ROLL","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three eggs","one cup of granulated sugar","one cup of flour","two teaspoons of baking-powder","one-half cup of boiling water","jelly","powdered sugar"],"ingredients_norm":["egg","granulated sugar","flour","baking powder","boiling water","jelly","powdered sugar"],"steps":["Take three eggs creamed with one cup of granulated sugar, one cup of flour sifted with two teaspoons of baking-powder, add one-half cup of boiling water.","Bake in broad pan--while hot, remove from pan and lay on cloth wet with cold water.","Spread with jelly and roll quickly.","Sprinkle with powdered sugar."],"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/12350","source_ref":"pg:12350:w74:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"886374783125c3f35b6986f3899eef7db662647ba5551f7c575ed7c5d7e8cdc9","created_at":"2026-08-02T17:02:35Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-2"}