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Fruit Roll
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
265Calories
14 gProtein
51 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories265 kcal
Protein14 g
Carbohydrates51 g
Fiber2.9 g
Sugars42 g
Total Fat2.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol37 mg
Sodium47 mg
Potassium652 mg
Calcium44 mg
Iron3.3 mg
Magnesium36 mg
Phosphorus183 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.5 mg
Vitamin B123.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate10 mcg
Choline7.1 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 298. The excerpt below is the record exactly as published.
FRUIT ROLL 34 cup raisins 44 cup walnut meats Few grains salt
Cook this with the app: pantry check, scaling, and the assistant.