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Fig Roll (Roulade aux Figues) a la Charlotte
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
573Calories
12 gProtein
100 gCarbs
14 gFat
Full nutrition (35 nutrients)
Calories573 kcal
Protein12 g
Carbohydrates100 g
Fiber9.6 g
Sugars79 g
Total Fat14 g
Saturated Fat3.4 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol190 mg
Sodium224 mg
Potassium599 mg
Calcium242 mg
Iron2.1 mg
Magnesium66 mg
Phosphorus228 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C67 mg
Vitamin A97 mcg
Vitamin E3.1 mg
Vitamin K6.5 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.1 mg
Folate43 mcg
Choline165 mg
Caffeine0 mg
Alcohol4.6 g
Water302 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 597. The excerpt below is the record exactly as published.
ig Roll ( Roulade aux Figues ) a la Charlotte Make a quick sponge cake [see recipe] and fill. Filling. Half pound figs, two tablespoons chopped almonds, three tablespoons sugar, two tablespoons brandy, one cup water, one tablespoon cornstarch, one cup caramel, yolks of two eggs, juice and rind of a lemon
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