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Orange Roll (Roulade h V Orange) a la Laconia
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
602Calories
10 gProtein
121 gCarbs
8 gFat
Full nutrition (35 nutrients)
Calories602 kcal
Protein10 g
Carbohydrates121 g
Fiber0.1 g
Sugars111 g
Total Fat7.9 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium114 mg
Potassium333 mg
Calcium60 mg
Iron1.5 mg
Magnesium24 mg
Phosphorus173 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C38 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline221 mg
Caffeine0 mg
Alcohol2.3 g
Water349 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.
range Roll ( Roulade h V Orange) a la Laconia Make a quick sponge cake [see recipe] and fill. Filling. One and a half cups water, one cup orange juice, two tablespoons cornstarch, yolks of three eggs, one cup sugar, one tablespoon brandy
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