Fruit Rolls

Ingredients

• 1 cupful milk
• ¥% |b. chopped candied citron peel
• 1 yeast cake
• Y% cupful lukewarm water
• % cupful sugar
• 1% cupful melted Crisco
• 2 teaspoonfuls salt
• 2 eggs
• 1% cupful chopped cocoanut
• Y% cupful currants
• ¥% cupful sultana raisins
• Y% teaspoonful powdered cinnamon
• 1% teaspoonful powdered mace
• Flour

Method

1. 1

   Scald milk, when lukewarm add yeast cake dissolved in tepid water and 1.5 cupfuls flour, beat well, cover and let rise till light.

2. 2

   Add sugar, salt, eggs well beaten, Crisco and enough flour to knead; knead, let rise again.

3. 3

   Roll out one-eighth inch thick, spread with melted Crisco, sprinkle with sugar, cinnamon and mace, fruit and nuts; roll like jelly roll and cut in one inch pieces.

4. 4

   Place pieces in Criscoed pan, let rise, brush over with melted Crisco, and bake in hot oven twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 55. The excerpt below is the record exactly as published.

Fruit Rolls 1 cupful milk ¥% |b. chopped candied citron peel 1 yeast cake % cupful chopped English Y% cupful lukewarm water walnut meats % cupful sugar Y% cupful currants 1% cupful melted Crisco ¥% cupful sultana raisins 2 teaspoonfuls salt Y% teaspoonful powdered cinnamon 2 eggs 1% teaspoonful powdered mace 1% cupful chopped cocoanut Flour

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