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Chocolate Roll a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 1
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
847Calories
6 gProtein
128 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories847 kcal
Protein5.6 g
Carbohydrates128 g
Fiber8 g
Sugars104 g
Total Fat36 g
Saturated Fat21 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol9.1 mg
Sodium39 mg
Potassium639 mg
Calcium75 mg
Iron9.2 mg
Magnesium170 mg
Phosphorus235 mg
Zinc2.3 mg
Copper1.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E0.6 mg
Vitamin K9.2 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline0 mg
Caffeine49 mg
Water356 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 596. The excerpt below is the record exactly as published.
Chocolate Roll a la Ericsson Hammond Roulade au Chocolat a la Ericsson Hammond Make a quick sponge cake [see preceding recipe] and fill. Filling. One and a half cups water, four heaping tablespoons granulated sugar, one heaping tablespoon cornstarch, four ounces cut-up chocolate
Cook this with the app: pantry check, scaling, and the assistant.