Apple Roll
From True food values and their low costs, 1916
Presented as published in 1916. 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
3340Calories
41 gProtein
291 gCarbs
223 gFat
Full nutrition (33 nutrients)
Calories3340 kcal
Protein41 g
Carbohydrates291 g
Fiber0 g
Sugars0 g
Total Fat223 g
Saturated Fat85 g
Monounsaturated Fat98 g
Polyunsaturated Fat24 g
Cholesterol207 mg
Sodium7.5 mg
Potassium512 mg
Calcium71 mg
Iron21 mg
Magnesium100 mg
Phosphorus406 mg
Zinc2.9 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)25 mg
Folate602 mcg
Choline108 mg
Caffeine0 mg
Water37 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 53. The excerpt below is the record exactly as published.
Apple Roll Make a pie crust with three even cups of flour,, one good cup of lard, and a little salt. Roll thin and cover with chopped apples with cinnamon sprinkled over them
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