Swiss Roll
From Simple recipes, 1930
The success of this cake depends mainly on the beating and baking of this mixture.
Presented as published in 1930. 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
949Calories
22 gProtein
193 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories949 kcal
Protein22 g
Carbohydrates193 g
Fiber0.7 g
Sugars114 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium164 mg
Potassium302 mg
Calcium85 mg
Iron6.9 mg
Magnesium37 mg
Phosphorus301 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D2 mcg
Vitamin C5.3 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.8 mg
Folate190 mcg
Choline300 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 13. The excerpt below is the record exactly as published.
Swiss Roll (Quantity for a tin measuring 8% ins. by 104 ins.) 1 tea-spoonful ‘* Raisley.”’ 3 0z. Flour. 2 Eggs. 1 dessert-spoonful Warm Water. 3 oz. Sugar. 3 table-spoonfuls Jam
Cook this with the app: pantry check, scaling, and the assistant.