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Fruit Roll (Roulade aux Fruits) a la Digre
From The Swedish, French, American cook book, 1918
Serves 1
Port wine can be used instead of the fruit juice.
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
393Calories
0 gProtein
83 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories393 kcal
Protein0 g
Carbohydrates83 g
Fiber0.2 g
Sugars62 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium98 mg
Potassium81 mg
Calcium15 mg
Iron0.1 mg
Magnesium5.5 mg
Phosphorus3.5 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Alcohol9.3 g
Water486 g
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.
Fruit Roll ( Roulade aux Fruits ) a la Digre Make a quick sponge cake [see recipe] and fill. Filling. One cup water, one cup fruit juice, two tablespoons cornstarch, two tablespoons brandy, four tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.