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Filled Biscuit Rolls

Name: Filled Biscuit Rolls
Yield: 8 servings
Ingredients: 4 eggs; % lb. of flour; % lb. of sugar; 1 tbsp. of butter; 1 tsp. grated lemon rind; 1 cup of fruit marmalade

From The art of German cooking and baking, 1922

Serves 8

Presented as published in 1922. 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

354Calories

6 gProtein

77 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories354 kcal

Protein6.4 g

Carbohydrates77 g

Fiber0.4 g

Sugars47 g

Total Fat4.3 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol97 mg

Sodium49 mg

Potassium104 mg

Calcium28 mg

Iron2.2 mg

Magnesium12 mg

Phosphorus88 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C3.7 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.9 mg

Folate61 mcg

Choline77 mg

Caffeine0 mg

Water34 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 147. The excerpt below is the record exactly as published.

FILLED BISCUIT ROLLS. 4 eggs % lb. of flour % lb. of sugar 1 tbsp. of butter 1 tsp. grated lemon rind 1 cup of fruit marmalade

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