Chocolate Roll
From Favorite recipes (North Carolina, 1948), 1948
Icing: 0.5 cup boiling water, 1 block chocolate, 0.5 cup sugar, 2 tablespoons corn starch, pinch salt. Cook until thick, then add butter and vanilla.
Presented as published in 1948. 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
2259Calories
50 gProtein
83 gCarbs
195 gFat
Full nutrition (33 nutrients)
Calories2259 kcal
Protein50 g
Carbohydrates83 g
Fiber5.8 g
Sugars0.9 g
Total Fat195 g
Saturated Fat97 g
Monounsaturated Fat35 g
Polyunsaturated Fat0.1 g
Cholesterol482 mg
Sodium1268 mg
Potassium1036 mg
Calcium321 mg
Iron6.6 mg
Magnesium138 mg
Phosphorus477 mg
Zinc2.7 mg
Copper0.8 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.8 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)5 mg
Folate107 mcg
Choline2.2 mg
Caffeine15 mg
Water455 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 7. The excerpt below is the record exactly as published.
CHOCOLATE ROLL | 5 egg yolks 3 tablespoons cocoa 1 cup 4X sugar 1 teaspoon vanilla % cup flour 5 beaten egg whites % teaspoon salt 1 pint whipping cream
Cook this with the app: pantry check, scaling, and the assistant.