Fruit Rolls

Name: Fruit Rolls
Ingredients: 1 quart flour; 1 teaspoon salt; 2 tablespoons sugar; 2 teaspoons Royal Baking Powder; 2 tablespoons butter; 1/4 pound citron; 1/4 pound raisins

From The royal baker and pastry cook, 1902

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

2276Calories

58 gProtein

505 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories2276 kcal

Protein58 g

Carbohydrates505 g

Fiber5.1 g

Sugars99 g

Total Fat30 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol63 mg

Sodium3076 mg

Potassium1532 mg

Calcium824 mg

Iron31 mg

Magnesium179 mg

Phosphorus1538 mg

Zinc4 mg

Copper1.1 mg

Manganese4.1 mg

Vitamin D0 mcg

Vitamin C2.6 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K4 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)2.4 mg

Niacin (B3)35 mg

Folate808 mcg

Choline13 mg

Caffeine0 mg

Water72 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 10. The excerpt below is the record exactly as published.

Fruit Rolls. — Mix together 1 quart flour, 1 teaspoon salt, 2 tablespoons sugar, 2 teaspoons Royal Baking Powder; mb in 2 tablespoons butter. Cut fine V4 pound citron, seed and halve V4 pound raisins.

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