Swiss Rolls
From Luncheons, 1902
Leave space between slices while rising.
Presented as published in 1902. 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
1571Calories
49 gProtein
315 gCarbs
35 gFat
Full nutrition (30 nutrients)
Calories1571 kcal
Protein49 g
Carbohydrates315 g
Sugars24 g
Total Fat35 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol92 mg
Sodium103 mg
Potassium882 mg
Calcium375 mg
Iron21 mg
Magnesium130 mg
Phosphorus658 mg
Zinc3.8 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2 mg
Niacin (B3)26 mg
Folate602 mcg
Choline43 mg
Water256 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 74. The excerpt below is the record exactly as published.
SWISS ROLLS Scald one cupful of milk to which have been added one tablespoonful of sugar and two tablespoonfuls of butter. "NATien it has partly cooled add one half a cake of compressed yeast. Stir in well about three quarters of a quart of flour
Cook this with the app: pantry check, scaling, and the assistant.