vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Roll
From Boston Cooking-School cook book, 1896
Serves 2
Serve with Chocolate Sauce.
Presented as published in 1896. 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
831Calories
36 gProtein
86 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories831 kcal
Protein36 g
Carbohydrates86 g
Fiber2.9 g
Sugars73 g
Total Fat40 g
Saturated Fat2.5 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.1 g
Cholesterol9.5 mg
Sodium23 mg
Potassium280 mg
Calcium24 mg
Iron1.6 mg
Magnesium53 mg
Phosphorus89 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E7.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.3 mg
Folate3.9 mcg
Choline3.3 mg
Caffeine9.9 mg
Water185 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 238. The excerpt below is the record exactly as published.
CHOCOLATE ROLL 5 egg yolks 5 egg whites 1 cup powdered sugar Whipped cream 3 tablespoons cocoa Thin Chocolate Sauce (p. 606)
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