Cocoa Roll with Vanilla Ice Cream a la Ericsson Hammond
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Leave until cold and then cut in slices about a half inch in thickness.
Presented as published in 1924. 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
329Calories
29 gProtein
13 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories329 kcal
Protein29 g
Carbohydrates13 g
Fiber5.8 g
Sugars1.1 g
Total Fat22 g
Saturated Fat7.8 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium288 mg
Potassium766 mg
Calcium134 mg
Iron6.5 mg
Magnesium117 mg
Phosphorus538 mg
Zinc3.8 mg
Copper0.8 mg
Manganese0.8 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate100 mcg
Choline590 mg
Caffeine15 mg
Water153 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 119. The excerpt below is the record exactly as published.
Cocoa Roll with Vanilla Ice Cream a la Ericsson Hammond Roulade de Cacao, Creme, de Vanille glacee, a V Ericsson Hammond Four eggs, eight even spoons of powdered sugar, and three table¬ spoons of cocoa
Cook this with the app: pantry check, scaling, and the assistant.