Swiss Roll with Green’s Sponge Mixture
From Recipes (illustrated baking booklet, 1930), 1930
The rolling of the Swiss Roll is simple; roll immediately while hot.
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
As published
This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 3. The excerpt below is the record exactly as published.
Take a packet of Green’s Sponge Mixture and SUGAR SHAKEN THEREON. This gradually add the contents to the whisked Eggs, paper will be found most suitable for (after this when making a VICTORIA SANDWICH rolling the Sponge or for use when the only, add 2 ozs. of creamed Butter to the well “ . meas ation. Sandwich is taken from the Oven. SWISS ROLL WITH GREEN’S SPONGE MIXTURE
Cook this with the app: pantry check, scaling, and the assistant.