Swiss Roll
From Sea Cookery, 1911
Presented as published in 1911. 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
426Calories
6 gProtein
100 gCarbs
1 gFat
Full nutrition (20 nutrients)
Calories426 kcal
Protein6.2 g
Carbohydrates100 g
Sugars57 g
Total Fat1 g
Sodium1.7 mg
Potassium78 mg
Calcium11 mg
Iron3.2 mg
Magnesium15 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin B60 mg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate91 mcg
Water5.6 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 80. The excerpt below is the record exactly as published.
SWISS ROLL. - eggs 2 ozs. sugar 2 ozs. flour Have ready greased a clean piece of paper one foot square, tum the edges up, and lay it on a baking tin. Break the eggs into a bowl, add the sugar, and beat up until the sugar is dissolved, or foi ten minutes. Stir in the flour and baking powder. Pour the mixture on to the paper, spread it evenly all over, and bake in a sharp oven for eight minutes. When set, remove it from the oven put it on a board, remove the paper, spread a thin layer of jam over’, loll it up, trim off the ends with a sharp knife, and serve. a little jam pinch of baking powder
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