Cape Rolls
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. 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
3320Calories
99 gProtein
701 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories3320 kcal
Protein99 g
Carbohydrates701 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1279 mg
Potassium1234 mg
Calcium172 mg
Iron51 mg
Magnesium242 mg
Phosphorus980 mg
Zinc6.5 mg
Copper1.4 mg
Manganese6.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)8.5 mg
Riboflavin (B2)4 mg
Niacin (B3)61 mg
Folate1451 mcg
Choline0 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 42. The excerpt below is the record exactly as published.
Cape Rolls. — Sift together 2lb. flour, a teaspoonful of bicarbonate of soda, and a little salt ; mix this all to the consistency of light bread dough with sour or buttermilk
Cook this with the app: pantry check, scaling, and the assistant.