Swiss Roll

Name: Swiss Roll
Ingredients: oz. Brown & Polson’s Paisley Flour.; 20z. Ordinary Flour,; 1 table-spoonful Hot Water.; 3 Eggs.; Y, tea-spoonful Vanilla Essence,; 30z, Castor Sugar.; 2 table-spoonfuls Jam,

From The tea-time recipe book (B book), 1900

The success of this cake depends mainly on the beating and baking of this mixture.

Presented as published in 1900. 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

867Calories

25 gProtein

157 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories867 kcal

Protein25 g

Carbohydrates157 g

Fiber0.4 g

Sugars105 g

Total Fat15 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium228 mg

Potassium320 mg

Calcium104 mg

Iron6.1 mg

Magnesium35 mg

Phosphorus366 mg

Zinc2.4 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C3.5 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1 mg

Niacin (B3)4 mg

Folate166 mcg

Choline445 mg

Caffeine0 mg

Water148 g

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 6. The excerpt below is the record exactly as published.

SWISS ROLL, oz. Brown & Polson’s Paisley Flour. 20z. Ordinary Flour, 1 table-spoonful Hot Water. 3 Eggs. Y, tea-spoonful Vanilla Essence, 30z, Castor Sugar. 2 table-spoonfuls Jam,

Cook this with the app: pantry check, scaling, and the assistant.