vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoanut Custard Roll a la Stockholm
From The Swedish, French, American cook book, 1918
Serves 2
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
610Calories
17 gProtein
95 gCarbs
15 gFat
Full nutrition (35 nutrients)
Calories610 kcal
Protein17 g
Carbohydrates95 g
Fiber0.1 g
Sugars87 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium201 mg
Potassium471 mg
Calcium343 mg
Iron1.4 mg
Magnesium38 mg
Phosphorus396 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate35 mcg
Choline264 mg
Caffeine0 mg
Alcohol4.6 g
Water282 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 598. The excerpt below is the record exactly as published.
Cocoanut Custard Roll a la Stockholm Roulade au Flan et au Coco, a la Stockholm Make a quick sponge cake [see recipe] and fill. Filling. Two cups milk, two tablespoons cornstarch, two tablespoons brandy, yolks of three eggs, three-quarters cup sugar, a pinch of salt
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