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Apple Roll
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
650Calories
2 gProtein
170 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories650 kcal
Protein1.6 g
Carbohydrates170 g
Fiber7.5 g
Sugars155 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium1.8 mg
Potassium516 mg
Calcium31 mg
Iron0.7 mg
Magnesium24 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A41 mcg
Vitamin E0.6 mg
Vitamin K4.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate0.6 mcg
Choline19 mg
Caffeine0 mg
Water468 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 164. The excerpt below is the record exactly as published.
Apple Roll Peel and chop six large apples. Put them in a porcelain lined vessel, and stew until tender. Make a dough as for buttermilk biscuit. Roll until a quarter of an inch thick ; spread the apples over this with one cupful of sugar and a teaspoonful of ground spice
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