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
476Calories
7 gProtein
112 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories476 kcal
Protein7.5 g
Carbohydrates112 g
Fiber0 g
Sugars58 g
Total Fat5.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol12 mg
Sodium10769 mg
Potassium210 mg
Calcium869 mg
Iron5.6 mg
Magnesium29 mg
Phosphorus382 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C13 mg
Vitamin A5.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate101 mcg
Choline4 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 56. The excerpt below is the record exactly as published.
FRUIT ROLLS. * cy flour: 1 tsp. sugar. 3 tsp. baking powder. $ tsp. fat. 4 tsp. salt. 1 tbsp. milk. Mix as Tea Biscuit; roll 4 inch thick. Spread with 1 tsp. butter. 4 tbsp. brown sugar. 1-16 tsp. cinnamon. + tbsp. currants
Cook this with the app: pantry check, scaling, and the assistant.