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Cream Fruit Rolls
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Presented as published in 1907. 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
255Calories
5 gProtein
34 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories255 kcal
Protein5.1 g
Carbohydrates34 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0 g
Cholesterol35 mg
Sodium709 mg
Potassium86 mg
Calcium200 mg
Iron2.7 mg
Magnesium14 mg
Phosphorus127 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline0 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 60. The excerpt below is the record exactly as published.
CREAM FRUIT ROLLS. Mrs. H. W. Dredge. Two cups of flour, one teaspoon of salt, four tea- spoons of baking powder (scant), one tablespoon of butter, three-fourths cup of cream
Cook this with the app: pantry check, scaling, and the assistant.