Cream Rolls
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 31. The excerpt below is the record exactly as published.
CREAM ROLLS. Roll puff paste in a long sheet 4 inch thick. Cut in strips 1 inch wide and 16 inches long. Roll the strips around the forms, having the edges overlap; chill. Bake in a hot oven until well puffed and slightly browned. Remove from the oven and brush over with white of egg slightly beaten and diluted with 1 tsp. cold water; sprinkle with fruit sugar. Return to the oven and brown. Slip paste from forms and when cold fill with whipped cream sweetened and flavored
Cook this with the app: pantry check, scaling, and the assistant.