Name: Jelly Roll
Ingredients: one cup sugar; one teaspoon melted butter; two teaspoons baking powder; four teaspoons salt; three eggs; one scant cup flour; salt

Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Jelly Roll

Ingredients

Directions

This is a simple form of butter cake. It is like the sponge cake with the addition of a small amount of shortening. In- gredients : — Three eggs, one cup sugar, one teaspoon melted butter, two teaspoons baking powder, one scant cup flour, four teaspoons salt. Method : — Beat eggs until very light, add sugar gradually, milk, flour sifted with salt and baking powder, then the butter. Line the bottom of a long, shallow pan with paper and sides of pan. Spread batter very thinly and evenly. Bake twelve minutes, in a moderate oven. Take from oven and .turn on a paper sprinkled with powdered sugar. Quickly re- move paper, trim edges with sharp knife and while warm spread with jelly. Roll quickly and carefully or cake will break in rolling. After cake has been rolled, roll paper around cake that it may keep in shape. — Mrs. W. A. Richardson, Los Angeles Calif.'
WIWJAMS PUBUC LIBRARY ASSOCIATION 61

Nutrition, whole recipe (rough)

684Calories

19 gProtein

18 gFat

108 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Butter + flourtop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Sugar + flourtop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Egg + flourtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Sugar + buttertop 17% of all pairs

Smell alikemoderate

Cooked together98,233 recipes

Shared aroma: guaiacol (smoky, sweet).