Chocolate Roll
From The Chapel Hill cook book, 1935
Filling: Whip pint cream, flavor with vanilla and powdered sugar to taste. Spread on the cake. Roll the cake over with bottom cloth. Cover with chocolate icing. Sprinkle with nuts and put in ice box for an hour or two before serving. Recipe by Mrs. C. A. Mebane.
Presented as published in 1935. 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
763Calories
36 gProtein
88 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories763 kcal
Protein36 g
Carbohydrates88 g
Fiber0 g
Sugars74 g
Total Fat30 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium472 mg
Potassium14 mg
Calcium263 mg
Iron0.6 mg
Magnesium3 mg
Phosphorus105 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 24. The excerpt below is the record exactly as published.
CHOCOLATE ROLL Cream together 6 egg yolks, and 6 tablespoons of confectioner's sugar, and add 2 squares of chocolate melted; 1 tablespoon of pastry 48 The Chapel Hill Cook Book flour; 1 teaspoon baking powder and 1 teaspoon soda. Whip 6 egg whites
Cook this with the app: pantry check, scaling, and the assistant.