Fruit Roll

Ingredients

• Two cups of flour
• one-half cup sugar
• one egg
• two teaspoons baking powder
• sweet milk enough to make a stiff batter

Method

1. 1

   Put a layer of dough on the bottom of the pan, then spread fruit between the two layers.

2. 2

   Steam for three-fourths of an hour.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The New century cook book (1899), page 130. The excerpt below is the record exactly as published.

two teaspoons baking powder, a pinch of salt. Steam one hour and half. Sauce. — Cream, butter and sugar and stir in crushed straw- berries or other fruit. Mrs. B. E. Arntzen. Spiced Pudding. Beat together thoroughly one-half cup butter, two-thirds cup molasses, one-half teaspoon soda, stirred into molasses; one cup butter, not too full, two teaspoons baking powder, a pinch of salt, cinnamon and nutmeg to taste; steam three hours. Sauce for pudding — Two whole eggs, one cup sugar beaten to foam; flavor with vanilla. Mrs. W. T. Potts. Baked Corn Pudding. Six ears corn — boiled, one cup milk, one tablespoon butter, one egg, one teaspoon sugar, salt and pepper to taste; first run 252 New Century Cook Book. knife through rows of corn, then cut off from cob. Have ready a buttered pudding dish, put in layer of corn and sprinkle with salt and pepper; continue doing this until all is used. Then beat the egg, add to it the milk and sugar and pour over corn. Put bits of butter on top and bake until light brown. Serve as a vegetable; very nice. Mrs. H. Jillson. Christmas Pudding. One cup molasses, one-half cup brown sugar, one cup sour milk, one cup suet, two and one-half cups flour, one teaspoon soda, one-half teaspoon cinnamon, nutmeg, cloves, allspice and salt, one cup raisins, one-half cup currants, citron, the rind and juice of one lemon. Sift soda and salt into flour; add suet. Stir spice and lemon in molasses, then the milk; add the dry mixture, then the fruit. Put in buttered pan and steam two hours. If you want to keep it, put in baking powder can and cover them and steam two hours. Mrs. A. H. Reeves. Mountain Dew Pudding. Five tablespoons cracker crumbs, one pint milk, one-half teaspoon lemon, yolks of two eggs, one-half cup sugar, a little salt, bake half an hour, beat the whites of the eggs stiff, and add one-half cup sugar. Spread this on top of pudding and brown in oven. Mrs. H. N. Mudge. Steam Pudding. . One cup suet, one cup molasses, one cup sour milk, two- cups flour, one teaspoon soda (in milk). One teaspoon cinna- mon, one teaspoon cloves, two eggs, one cup currants or raisins. Mrs. J. M. Warner. Grandma Brown's Lemon Pudding. Grated rind of one lemon, yolks of four eggs, well beaten, one tablespoon butter, one pint of sweet milk, two tablespoon- fuls of cornstarch, one cup sugar. Bake fifteen minutes in a hot oven, when done beat the whites of the four eggs with four tablespoonfuls sugar and brown nicely a few minutes. Mary E. Work, Hillsboro, Ohio. Fruit Roll. Two cups of flour, one-half cup sugar, one egg, two tea- spoons baking powder, sweet milk enough to make a stiff batter

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