Swiss Roll
From Berridge House recipe book, 1910
Presented as published in 1910. 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
864Calories
29 gProtein
153 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories864 kcal
Protein29 g
Carbohydrates153 g
Fiber0 g
Sugars86 g
Total Fat16 g
Saturated Fat5 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol560 mg
Sodium456 mg
Potassium348 mg
Calcium250 mg
Iron7.7 mg
Magnesium43 mg
Phosphorus453 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A245 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)5.9 mg
Folate207 mcg
Choline444 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 30. The excerpt below is the record exactly as published.
Swiss Roll 3 eggs, | teaspoonful of baking 3 oz. sugar, powder, 3 oz. flour, 1 tablespoonful of milk
Cook this with the app: pantry check, scaling, and the assistant.