Caramel Fruit Roll a la Europeenne

Ingredients

• four cups of flour
• three quarters cup of white butter
• two spoons of sugar
• a teaspoonful of salt
• three tablespoonfuls of Royal Baking Powder
• one and a half cups of milk
• one cup of raisins
• a half pound of finely cut citron peel
• two tablespoonfuls of chopped almonds
• one cup of washed currants

Method

1. 1

   Rub the butter into the flour, mix in sugar, salt, and baking powder.

2. 2

   Add milk and mix well.

3. 3

   Roll thin, sprinkle with raisins, citron, almonds, and currants.

4. 4

   Roll up and place in a pan.

5. 5

   Bake in a medium oven.

6. 6

   Once baked, baste with caramel and glaze with icing when cold.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 119. The excerpt below is the record exactly as published.

Caramel Fruit Roll a la Europeenne Roulade de Fruits au Caramel a V Europeenne Take four cups of flour and three quarters cup of white butter; rub it and mix it well, adding two spoons of sugar, a teaspoonful of salt, and three tablespoonfuls of Royal Baking Powder; add to it 156 MRS. ERICSSON HAMMOND’S COOK BOOK one and a half cups of milk; mix well. Put it on a table and roll it thin; sprinkle on top one cup of raisins, a half pound of finely cut citron peel, two tablespoonfuls of chopped almonds, and one cup of washed currants

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