Fruit Rolls

Ingredients

• i c flour
• 1 tp baking powder
• J tp salt
• 1 tb sugar
• i tb butter
• 2 tb milk or water
• 1| tb English currants or raisins

Method

1. 1

   Put oven on to heat.

2. 2

   Wash raisins or currants.

3. 3

   Sift all dry ingredients, except sugar, into the mixing bowl.

4. 4

   Cut in shortening.

5. 5

   Add liquid and toss onto floured board.

6. 6

   Roll to 0.25 inch thick, brush with melted butter, sprinkle with fruit and sugar, roll like a jelly cake, cut into pieces, and bake on a floured tin.

Nutrition per serving

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 55. The excerpt below is the record exactly as published.

FRUIT ROLLS 141 Cream Scones Materials used: Class Rule i c flour i tp baking powder i tp sugar I A tp salt i tb butter iegg I tb cream Home Rule 2 c flour 4 tp baking powder 2 tp sugar } tp salt 4 tb butter 2 eggs i c cream Mix and sift dry ingredients. Cut in butter, add eggs, well beaten, and cream. Toss on a floured board, pat and roll to } inch thickness. Cut in squares, brush with egg white, sprinkle with sugar, and bake in a hot oven 15 minutes. Lesson LII Fruit Rolls Materials used: Class Rule i c flour 1 tp baking powder J tp salt 1 tb sugar i tb butter 2 tb milk or water 1| tb English currants or raisins

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