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Apple Roll (Roulade aux Pommes) a la Camille
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. 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
172Calories
3 gProtein
39 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories172 kcal
Protein2.5 g
Carbohydrates39 g
Fiber2 g
Sugars32 g
Total Fat1.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol62 mg
Sodium26 mg
Potassium159 mg
Calcium19 mg
Iron0.4 mg
Magnesium8.9 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C6 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.8 mcg
Choline54 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 597. The excerpt below is the record exactly as published.
Apple Roll ( Roulade aux Pommes) a la Camille Make a quick sponge cake [see recipe] and fill. Filling. Cook one quart apples in two cups water with half cup sugar; mash through a fine sieve. Put on stove, thicken with two tablespoons cornstarch dissolved in some water. Stir yolks of two eggs
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