vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Baked Apple Roll
From The Hotel St. Francis cook book, 1919
Serves 8
Presented as published in 1919. 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
64Calories
1 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories64 kcal
Protein0.7 g
Carbohydrates15 g
Fiber0.6 g
Sugars11 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol3.2 mg
Sodium24 mg
Potassium36 mg
Calcium9.2 mg
Iron0.2 mg
Magnesium2.7 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A4.6 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.7 mcg
Choline6.2 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 132. The excerpt below is the record exactly as published.
Baked apple roll Coffee DINNER Cabbage soup, Normande Radishes Salmon steak, Hongroise Roast chicken Fresh asparagus, Hollandaise Georgette potatoes Chicory salad Vanilla iqe cream Bouchettes Demi tasse Rachel salad. Cut some artichoke bottoms, boiled celery, potatoes and asparagus tips, and two truffles, in Julienne shape. Arrange the vegetables in a salad bowl in bouquets, place the truffles in the center, and pour some French dressing over 'all. Baked apple roll. Roll out one pound of puff paste until it is about one- eighth inch thick. Spread with chopped apples mixed with a little powdered sugar
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