Swiss Roll
From The school cookery book, 1881
This roll can be made thin and cut into flat sandwiches with jam between.
Presented as published in 1881. 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
383Calories
16 gProtein
66 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories383 kcal
Protein16 g
Carbohydrates66 g
Fiber0 g
Sugars0.2 g
Total Fat6 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium73 mg
Potassium185 mg
Calcium44 mg
Iron5.7 mg
Magnesium29 mg
Phosphorus191 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.8 mg
Folate160 mcg
Choline147 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from The school cookery book (1881), page 59. The excerpt below is the record exactly as published.
Swiss Roll. — Required: 3 oz. flour; 1 egg; 1 egg’s weight in castor sugar
Cook this with the app: pantry check, scaling, and the assistant.