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Blackberry Roll
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
1030Calories
33 gProtein
204 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1030 kcal
Protein33 g
Carbohydrates204 g
Fiber0 g
Sugars8.8 g
Total Fat21 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol53 mg
Sodium1129 mg
Potassium619 mg
Calcium536 mg
Iron15 mg
Magnesium90 mg
Phosphorus555 mg
Zinc2.6 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate401 mcg
Choline33 mg
Caffeine0 mg
Water188 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 198. The excerpt below is the record exactly as published.
BLACKBERRY ROLL. One pint of flour sifted with one heaping teaspoonful of baking- powder; mix into this one tablespoonful of butter and one-fourth tea- spoonful of salt; add three-quarters of a cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.