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Apple Roll
From How we cook in Tennessee .., 1906
Serves 3
Serve hot with a sweet sauce.
Presented as published in 1906. 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
674Calories
13 gProtein
127 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories674 kcal
Protein13 g
Carbohydrates127 g
Fiber6.4 g
Sugars48 g
Total Fat16 g
Saturated Fat6.9 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol16 mg
Sodium340 mg
Potassium559 mg
Calcium298 mg
Iron5.5 mg
Magnesium60 mg
Phosphorus274 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.8 mcg
Vitamin C15 mg
Vitamin A27 mcg
Vitamin E0.3 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.1 mg
Folate140 mcg
Choline28 mg
Caffeine0 mg
Water375 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 119. The excerpt below is the record exactly as published.
Apple Roll. — Tavo cups flour, milk to mix to a dough (about three-quarters cup), two teaspoons baking powder, six apples, two tablespoons butter or lard, sugar, nutmeg
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