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Cocoanut Roll (Roulade au Coco) a la Continental
From The Swedish, French, American cook book, 1918
Serves 1
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
917Calories
13 gProtein
201 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories917 kcal
Protein13 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium148 mg
Potassium143 mg
Calcium62 mg
Iron1.9 mg
Magnesium14 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water194 g
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 Roll ( Roulade au Coco) a la Continental Make a quick sponge cake [see recipe] and fill. Filling. Whites of two eggs, one cup sugar, half cup water
Cook this with the app: pantry check, scaling, and the assistant.