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Sponge-Cake Swiss Roll
From The encyclopædia of practical cookery, 1890
Serves 2
Good eaten with sauce or cut in slices as small Cakes.
Presented as published in 1890. 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
846Calories
26 gProtein
154 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories846 kcal
Protein26 g
Carbohydrates154 g
Fiber1.4 g
Sugars102 g
Total Fat16 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium216 mg
Potassium363 mg
Calcium110 mg
Iron6.5 mg
Magnesium39 mg
Phosphorus373 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C27 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)4.4 mg
Folate176 mcg
Choline444 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 49. The excerpt below is the record exactly as published.
Sponge-Cake Swiss Roll. — Six eggs, 1)- teacupfuls of flour, 1 teacupful of caster sugar, and the grated rind and juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.