Swiss Roll
From The handy dictionary of cookery, 1890
Roll quickly to prevent breaking.
Presented as published in 1890. 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
3642Calories
54 gProtein
816 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories3642 kcal
Protein54 g
Carbohydrates816 g
Fiber3.5 g
Sugars557 g
Total Fat24 g
Saturated Fat6.3 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium395 mg
Potassium871 mg
Calcium228 mg
Iron19 mg
Magnesium105 mg
Phosphorus728 mg
Zinc4.6 mg
Copper0.9 mg
Manganese2.1 mg
Vitamin D4 mcg
Vitamin C28 mg
Vitamin A320 mcg
Vitamin E2.5 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)2.3 mg
Niacin (B3)17 mg
Folate530 mcg
Choline621 mg
Caffeine0 mg
Water275 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 101. The excerpt below is the record exactly as published.
Swiss Roll. Take the weight of four eggs in fine sugar, and the weight of two in flour. Tut the sugar into a basin with the yolks of the eggs ; stir them one way with a wooden spoon ten minutes; they will then be quite thick and very smooth. Put the whites upon a clean plate and whip them up to a stiff froth with a broad-pointed knife and a tiny pinch of salt to cool them. They are ready when the plate will turn over without their slipping off. Mix in very lightly the whites and flour just at the last. Pour the mixture into a flat tin lined with greased paper. Spread it thinly all over, and bake it in a hot oven eight minutes. Have ready a sheet of paper with sugar sifted over it ; turn the roll on to it, and spread over it very quickly some jam
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