Swiss Roll
From Artizan recipes, 1896
In cold weather, the chill should be taken off the milk.
Presented as published in 1896. 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
161Calories
14 gProtein
2 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein14 g
Carbohydrates2.1 g
Fiber0 g
Sugars1.8 g
Total Fat10 g
Saturated Fat3.7 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol376 mg
Sodium154 mg
Potassium184 mg
Calcium93 mg
Iron1.8 mg
Magnesium16 mg
Phosphorus229 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 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)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline299 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 66. The excerpt below is the record exactly as published.
Swiss Roll. Ingredients. Two tablespoonfuls of Milk. Two Eggs. Their weight in Fat or Butter (i f oz.), Sugar and Flour. Half teaspoonful of Baking-powder. Jam or Marmalade
Cook this with the app: pantry check, scaling, and the assistant.