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Dried Apple Roll
From The household (of the Detroit free press), 1886
Serves 1
Eaten hot.
Presented as published in 1886. 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
1279Calories
28 gProtein
253 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories1279 kcal
Protein28 g
Carbohydrates253 g
Fiber5.7 g
Sugars0.9 g
Total Fat18 g
Saturated Fat5.4 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.6 g
Cholesterol13 mg
Sodium177 mg
Potassium690 mg
Calcium60 mg
Iron15 mg
Magnesium79 mg
Phosphorus300 mg
Zinc2 mg
Copper0.5 mg
Manganese2 mg
Vitamin D0.3 mcg
Vitamin C4.3 mg
Vitamin A8.3 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)17 mg
Folate404 mcg
Choline9.2 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 462. The excerpt below is the record exactly as published.
DRIED APPLE ROLL. Take a large cup of dried apples, and with an old pair of scissors clip them up fine ; pour boiling water on, and let soak nearly an hour ; take a pint of flour, a little soda, dissolved in sour milk, a tablespoonful of lard, and make the roll, working it well ; now roll it out a quarter of an inch thick, and spread on the apples ; make two rolls, that they may cook quicker, and put them on to boil. Eaten hot, with rich sauce
Cook this with the app: pantry check, scaling, and the assistant.