Apricot Roll

Name: Apricot Roll
Ingredients: 13 cups flour; Milk (% cup or ‘ess); 3% teaspoon baking powder; 1 pint canned apricots; 1 cup brown sugar; 2 tablespoons butter; 1 egg; 1 cup apricot juice

From Favorite recipes (North Carolina, 1948), 1948

Mrs. Hugo Dressler

Presented as published in 1948. 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

2583Calories

49 gProtein

587 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories2583 kcal

Protein49 g

Carbohydrates587 g

Fiber8.1 g

Sugars243 g

Total Fat32 g

Saturated Fat2.3 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol78 mg

Sodium1783 mg

Potassium2078 mg

Calcium1382 mg

Iron26 mg

Magnesium181 mg

Phosphorus959 mg

Zinc3.9 mg

Copper1.1 mg

Manganese3.6 mg

Vitamin D1.2 mcg

Vitamin C17 mg

Vitamin A572 mcg

Vitamin E3 mg

Vitamin K11 mcg

Vitamin B60.7 mg

Vitamin B120.7 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)2 mg

Niacin (B3)28 mg

Folate616 mcg

Choline35 mg

Caffeine0 mg

Water807 g

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 8. The excerpt below is the record exactly as published.

APRICOT ROLL key 13 cups flour Milk (% cup or ‘ess) i 3% teaspoon baking powder 1 pint canned apricots 2 tablespoons sugar 1 cup brown sugar 5 tablespoons shortening 2 tablespoons butter 1 egg 1 cup apricot juice

Cook this with the app: pantry check, scaling, and the assistant.