Fruit Rolley Polley

Name: Fruit Rolley Polley
Ingredients: One quart flour; two teaspoons baking powder; a little salt; one teaspoon butter; one teaspoon lard; water to make a paste like pie crust

From The Pennsylvania German cook book, 1902

Use the same sauce as for other puddings.

Presented as published in 1902. 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

1881Calories

55 gProtein

390 gCarbs

16 gFat

Full nutrition (33 nutrients)

Calories1881 kcal

Protein55 g

Carbohydrates390 g

Fiber0 g

Sugars0 g

Total Fat16 g

Saturated Fat1.8 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.5 g

Cholesterol15 mg

Sodium951 mg

Potassium685 mg

Calcium618 mg

Iron29 mg

Magnesium136 mg

Phosphorus737 mg

Zinc3.6 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)34 mg

Folate803 mcg

Choline2.3 mg

Caffeine0 mg

Water51 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 16. The excerpt below is the record exactly as published.

FRUIT ROLLEY POLLEY. One quart flour, two teaspoons baking powder, mix through it, add a little salt, one teaspoon each of butter and lard, water to make a paste like pie crust

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