Blackberry Roly-Poly

Ingredients

• 2 cups blackberries
• 1/2 teaspoon salt
• 1/3 cup water
• 4 tablespoons Cottolene
• 1 cup sugar
• 1/3 teaspoon salt
• Yolk 1 egg
• White 1 egg slightly beaten
• 2 cups pastry flour
• 4 teaspoons baking powder
• Ground cloves

Method

1. 1

   Cook blackberries in water and salt until berries are soft.

2. 2

   Rub through a sieve and add sugar to pulp; return to range and cook until mixture thickens, stirring occasionally.

3. 3

   Sift flour with baking powder and salt, work in Cottolene with tips of fingers, and mix to a soft dough with yolk of egg mixed with one-half cup of milk.

4. 4

   Turn onto a floured board, knead slightly and roll out in a rectangular sheet one-fourth inch thick.

5. 5

   Divide this into four pieces, longer than wide.

6. 6

   Spread each with the blackberry sauce and roll up like jelly roll; wet the edges, press lightly to prevent unrolling.

7. 7

   Lay on buttered sheet and brush tops with white of egg, sprinkle with sugar and a few grains cloves.

8. 8

   Bake twenty-five minutes in a hot oven.

9. 9

   Serve hot with remaining sauce kept hot over hot water.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 50. The excerpt below is the record exactly as published.

BLACKBERRY ROLY-POLY 2 cups blackberries. }/2 teaspoon salt. 34 cup water. 4 tablespoons Cottolene. 1 cup sugar. Yolk 1 egg. 34 teaspoon salt. White 1 egg slightly beaten. 2 cups pastry flour. Granulated sugar. 4 teaspoons baking powder. Ground cloves

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