Swiss Roll
From Gas cookery, 1885
Place the Swiss roll on the open grid shelf in the middle of oven under the hot plate, and only have gas flames half an inch long. Lower the gas still more after five minutes.
Presented as published in 1885. 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
488Calories
23 gProtein
70 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories488 kcal
Protein23 g
Carbohydrates70 g
Fiber0 g
Sugars2.4 g
Total Fat12 g
Saturated Fat3.7 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol376 mg
Sodium626 mg
Potassium307 mg
Calcium371 mg
Iron7 mg
Magnesium40 mg
Phosphorus418 mg
Zinc2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A170 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.9 mg
Folate183 mcg
Choline299 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Gas cookery (1885) by Helen Edden, page 48. The excerpt below is the record exactly as published.
2 Eggs and their weight in Castor Sugar, 2 tablespoonsful of Milk, 1 teaspoonful Baking Powder, 1 tea- spoonful Essence of Vanilla, 3 ozs. Flour. Method. — Beat the eggs and castor sugar well together for fifteen minutes, the first seven minutes BREAD AND CAKES. 139 over boiling water, mix flour and baking powder together and pass through a sieve. Then mix all well together and add the milk, and pour it on to a baking sheet lined with kitchen paper, spread flat with a knife, and bake for seven minutes. Spread with jam and roll up, and sprinkle some castor sugar over. Note. — Place the Swiss roll
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.