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Lemon Roll (Roulade au Citron) a la Grace
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
482Calories
13 gProtein
89 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories482 kcal
Protein13 g
Carbohydrates89 g
Fiber1.5 g
Sugars77 g
Total Fat9.9 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium152 mg
Potassium211 mg
Calcium77 mg
Iron2.1 mg
Magnesium19 mg
Phosphorus207 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C27 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate53 mcg
Choline297 mg
Caffeine0 mg
Water358 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 599. The excerpt below is the record exactly as published.
Lemon Roll ( Roulade au Citron) a la Grace Make a quick sponge cake [see recipe] and fill. Filling. Two cups water, juice of two lemons and the rind of one, four eggs, a pinch of salt, three-quarters cup sugar, two tablespoons cornstarch
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