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Roll (Roulade) a la Minnehaha
From The Swedish, French, American cook book, 1918
Serves 3
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
595Calories
7 gProtein
112 gCarbs
11 gFat
Full nutrition (35 nutrients)
Calories595 kcal
Protein7.5 g
Carbohydrates112 g
Fiber5.8 g
Sugars76 g
Total Fat11 g
Saturated Fat0.9 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol0 mg
Sodium41 mg
Potassium807 mg
Calcium132 mg
Iron2.8 mg
Magnesium92 mg
Phosphorus204 mg
Zinc1 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A4.5 mcg
Vitamin E0.5 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate12 mcg
Choline13 mg
Caffeine0 mg
Alcohol6.2 g
Water283 g
Estimated from matched ingredients across 3 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.
ll ( Roulade ) a la Minnehaha Make a quick sponge cake [see recipe] and fill. Filling. Half cup fruit jelly, one cup raisins, one cup cur¬ rants, half cup almonds, two and a half cups water, four table¬ spoons brandy, juice of half lemon, two tablespoons sugar, two tablespoons cornstarch
Cook this with the app: pantry check, scaling, and the assistant.