vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cherry Roll
From The national course in home economics, 1917
Serves 6
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
29Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories29 kcal
Protein0.3 g
Carbohydrates6.1 g
Fiber0 g
Sugars4.5 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium41 mg
Potassium6.8 mg
Calcium2.2 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus20 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.4 mcg
Caffeine0 mg
Water1.4 g
Estimated from matched ingredients across 6 servings.
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.
CHERRY ROLL. Make rich biscuit dough; roll out into two squares. In center of square heap berries, cherries or any fresh or even stewed dried fruit, and two tablespoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.