vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Swiss Roll
From Miss Cameron's cookery book, 1898
Serves 1
If self-raising flour is used, of course no baking powder is required.
Presented as published in 1898. 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
405Calories
22 gProtein
47 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories405 kcal
Protein22 g
Carbohydrates47 g
Fiber0 g
Sugars26 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium684 mg
Potassium242 mg
Calcium350 mg
Iron4.5 mg
Magnesium26 mg
Phosphorus421 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.8 mg
Folate111 mcg
Choline441 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 78. The excerpt below is the record exactly as published.
1 teaspoonful baking powder. Beat the butter to a cream with the sugar, blanch and pound the almonds, and add them to the butter; mix in the flour, milk, and eggs ; cut the pistachios in strips MISS CAMERON'S COOKE BY BOOK. 197 and add them, last of all the baking powder. Bake in gem pans well greased. It will save trouble to use desiccated almonds, which are ready ground. Pitcaithly Bannock. Put into a basin 1 lb. flour, 2 oz. chopped almonds, \ lb. castor sugar, 2 oz. chopped peel, 2 oz. carraway seeds. Melt \ lb. of butter ; pour in. Mix to a stiff paste ; turn on to the board, and knead well. Make it into a round cake about 1 inch thick. Lay it on a baking-sheet, and bake in a moderate oven for twenty minutes. Swiss Roll. Three eggs, their weight in castor sugar
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