Fruit Rolls

Ingredients

• 1 quart flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 teaspoons Royal Baking Powder
• rub in 2 tablespoons butter
• Cut fine XA pound citron
• seed and halve A pound raisins

Method

1. 1

   Mix together flour, salt, sugar, and baking powder; rub in butter.

2. 2

   Mix fruit evenly with dry ingredients, make to a firm dough with milk.

3. 3

   Knead on board for a moment, divide into pieces size of egg, make into long rolls, lay 1 inch apart on flat greased pans, brush with milk.

4. 4

   Bake in a very hot oven.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 5. The excerpt below is the record exactly as published.

2 teaspoons Royal Baking Powder; add to batter, with more flour if needed to mix to a drop batter. Beat hard, bake in a shallow pan in very hot oven. AND PASTRY COOK 3 Entire Wheat Bread. — 1 quart entire wheat flour, 1 teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder. Sift all well together; add sufficient liquid (water, milk, or equal quantities of each) to mix to a very thick batter or soft dough. Turn at once into a greased loaf-pan, smooth with knife dipped in cold water, and bake about 1 hour in moderate oven. Rye Bread. — 1 pint rye flour, A pint Indian corn meal, A pint wheat flour, 1 teaspoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, % pint milk. Sift together rye flour, corn meal, flour, sugar, salt, and powder; rub in the shortening ; add milk. Mix into smooth batter. Pour into well-greased tin, bake in moderate oven about 45 minutes. Protect loaf with paper first 20 minutes. Mush Bread. — 1 pint milk cooked in a double boiler, with sufficient Indian corn meal to make a thick mush. Cook 1 hour; add 1 tablespoon butter; stir, let cool; add 3 eggs, whites and yolks beaten separately, 1 cup flour, XA teaspoon salt, 1 teaspoon Royal Baking Powder. Turn into shallow greased pan, bake 40 minutes in moderate oven. Lunch Rolls. — 1 quart flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter, 1 pint milk. Sift together flour, salt and baking powder. Melt butter and add to milk; stir this into flour, etc. With spoon mix to a smooth dough easily handled. Flour molding board, turn out dough, give 1 or 2 quick kneadings to give it smoothness. Roll out about XA inch thick, cut out with round cutter not too large ; lay them in greased baking tin in even rows just touching; smooth over with clean muslin dipped in milk; bake in fairly hot oven 25 minutes or less; or, divide kneaded dough into pieces size of an egg, form each by hand into short, thick, tapering roll. Put together in twos, side by side, pinching ends together a little. Place on flat greased pans. Brush with milk. Bake in very hot oven. Parker House Rolls. — Prepare firm dough as for lunch rolls. Knead and roll out A inch thick. Cut into 3-inch circles. Press pencil down across middle of each; rub edges with soft butter. Double each, lay 1 inch apart on flat greased pans. Brush with milk, and bake in hot oven. If sweetening is liked sprinkle granulated sugar over rolls before folding. Fruit Rolls. — Mix together 1 quart flour, 1 teaspoon salt, 2 tablespoons sugar, 2 tea¬ spoons Royal Baking Powder; rub in 2 table¬ spoons butter. Cut fine XA pound citron, seed and halve A pound raisins

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