vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Chocolate Roll a la Surprise
From The Swedish, French, American cook book, 1918
Serves 2
Serve as a dessert for luncheon or dinner with custard sauce or whipped cream.
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
746Calories
19 gProtein
107 gCarbs
25 gFat
Full nutrition (35 nutrients)
Calories746 kcal
Protein19 g
Carbohydrates107 g
Fiber4 g
Sugars81 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol284 mg
Sodium302 mg
Potassium445 mg
Calcium246 mg
Iron7 mg
Magnesium99 mg
Phosphorus503 mg
Zinc2.2 mg
Copper0.7 mg
Manganese1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A121 mcg
Vitamin E1.1 mg
Vitamin K4.8 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.5 mg
Folate60 mcg
Choline221 mg
Caffeine24 mg
Alcohol2.3 g
Water285 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 550. The excerpt below is the record exactly as published.
Chocolate Roll a la Surprise Roulade au Chocolat, a la Surprise Three eggs, four tablespoons flour, four tablespoons powdered sugar, one small teaspoon Royal baking powder, one tablespoon brandy. How to Make It. Stir yolks and sugar to a souffle, add flour, brandy, baking powder, and, last, whites of the eggs — well beaten. Spread on a well-buttered baking sheet, bake in a hot oven about five or six minutes; turn out, then fill. Filling. One and a half cups water, four heaping tablespoons granulated sugar, one heaping tablespoon cornstarch, four ounces cut-up chocolate. How to Make the Filling. Put one cup water on stove, add the sugar. Dissolve the cornstarch in the other half cup water, thicken the water, add the chocolate. Spread the cake with the AMERICAN COOK BOOK 377 filling, take a strong knife, roll the cake quickly around, cut in thick slices. Beat up the whites of two eggs to a stiff meringue, sweeten with two tablespoons sugar
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