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Surprise Roll
From Lessons in cooking through preparation of meals, 1912
Serves 2
Add minced green pepper and onion juice to the sauce if desired.
Presented as published in 1912. 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
571Calories
35 gProtein
51 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories571 kcal
Protein35 g
Carbohydrates51 g
Fiber9.6 g
Sugars5.6 g
Total Fat25 g
Saturated Fat8.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol209 mg
Sodium1507 mg
Potassium1358 mg
Calcium90 mg
Iron6.3 mg
Magnesium121 mg
Phosphorus409 mg
Zinc6.9 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D0.6 mcg
Vitamin C88 mg
Vitamin A69 mcg
Vitamin E0.6 mg
Vitamin K9.7 mcg
Vitamin B61 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7 mg
Folate84 mcg
Choline211 mg
Caffeine0 mg
Water386 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 223. The excerpt below is the record exactly as published.
SURPRISE ROLL BREAD AND BUTTER LEMON GEMS ICED TEA Surprise Roll Mince finely enough corned beef to fill i c ; also chop an equal amount of cold cooked potato, i slice onion, and 34 c sweet green pepper. Mix well together, add >4 t salt, dash cayenne, and i t chopped parsley. Press i^^ c cooked lima beans through a colander to remove the skins. Add i well beaten egg,
Cook this with the app: pantry check, scaling, and the assistant.