Fruit Rolls (Pinwheel Biscuits)
From Boston Cooking-School cook book, 1896
Serves 1
For Orange Pinwheels, spread with orange marmalade instead of fruit mixture.
Presented as published in 1896. 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
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 38. The excerpt below is the record exactly as published.
FRUIT ROLLS (PINWHEEL BISCUITS) Baking-powder Biscuit mixture ¥ cup seedless raisins Melted butter ¥4 teaspoon cinnamon 2 tablespoons sugar 2 tablespoons citron finely chopped
Cook this with the app: pantry check, scaling, and the assistant.