Baked Blackberry or Huckleberry Roll
From The Central cook book, 1924
Miss Mary D. Georcee.
Presented as published in 1924. 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
1431Calories
27 gProtein
296 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories1431 kcal
Protein27 g
Carbohydrates296 g
Fiber0 g
Sugars100 g
Total Fat18 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol13 mg
Sodium718 mg
Potassium347 mg
Calcium447 mg
Iron15 mg
Magnesium71 mg
Phosphorus417 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline6.8 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 46. The excerpt below is the record exactly as published.
Baked Blackberry or Huckleberry Roll 1 pint flour. 1 tablespoon lard. 11% teaspoons baking powder. ,. Enough water to mix together. Roll about one-fourth inch thick and sprinkle with sugar. Spread with berries and add more sugar. Roll and pinch to- gether, sprinkle top with sugar and pieces of butter. Put a little water in the pan
Cook this with the app: pantry check, scaling, and the assistant.