vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Peach Roll (Roulade aux Peches) a la Olive Griffin
From The Swedish, French, American cook book, 1918
Serves 8
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
83Calories
2 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein1.8 g
Carbohydrates17 g
Fiber0.3 g
Sugars14 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium23 mg
Potassium41 mg
Calcium11 mg
Iron0.3 mg
Magnesium4 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.8 mg
Vitamin A25 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate7 mcg
Choline37 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 8 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.
each Roll ( Roulade aux Peches ) a la Olive Griffin Make quick sponge cake [see recipe]; put on a buttered baking sheet, sprinkle with the peaches that have been peeled and chopped; when baked, fill. Filling. Six peaches; chop half fine and the rest stew down with the peelings in three cups water. Press through a sieve, put the peach puree (which will amount to about two cups) in a pan on the stove. Thicken with two tablespoons cornstarch dissolved in half cup water; stir — adding half cup sugar and yolks of two eggs
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