Fruit Rolls
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
3521Calories
3 gProtein
908 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories3521 kcal
Protein2.6 g
Carbohydrates908 g
Fiber0.1 g
Sugars881 g
Total Fat22 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol63 mg
Sodium297 mg
Potassium1545 mg
Calcium796 mg
Iron8 mg
Magnesium108 mg
Phosphorus108 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C203 mg
Vitamin A13 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate9 mcg
Choline20 mg
Caffeine0 mg
Water108 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 5. The excerpt below is the record exactly as published.
FRUIT ROLLS. To Tea Biscuit recipe, add 2 tbsp. sugar, roll 4 inch thick. Spread with 2 tbsp. butter (softened). 4 ¢c. brown sugar. + tsp. cinnamon. ace currants
Cook this with the app: pantry check, scaling, and the assistant.