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Fruit Rolls
From The Cook County cook book, 1912
Serves 8
Presented as published in 1912. 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
320Calories
6 gProtein
42 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories320 kcal
Protein6.1 g
Carbohydrates42 g
Fiber0 g
Sugars4.6 g
Total Fat15 g
Saturated Fat3.8 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol3.7 mg
Sodium661 mg
Potassium111 mg
Calcium243 mg
Iron3 mg
Magnesium17 mg
Phosphorus155 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate75 mcg
Choline5.5 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 67. The excerpt below is the record exactly as published.
FRUIT ROLLS. — Y^ cup shortening, and sufficient sweet milk to make a dough. Mix 3 cups flour and 6 very scant teaspoons baking powder thoroughly; add 2 heaping tablespoons sugar and salt
Cook this with the app: pantry check, scaling, and the assistant.