Fruit Roly Poly
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
1562Calories
27 gProtein
355 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1562 kcal
Protein27 g
Carbohydrates355 g
Fiber2.7 g
Sugars128 g
Total Fat3.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5 mg
Potassium539 mg
Calcium81 mg
Iron15 mg
Magnesium82 mg
Phosphorus289 mg
Zinc2.4 mg
Copper0.5 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A3 mcg
Vitamin E0.4 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)18 mg
Folate423 mcg
Choline7.6 mg
Caffeine0 mg
Water167 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 32. The excerpt below is the record exactly as published.
FRUIT ROLY POLY. Make Tea Biscuit recipe, using twice as much fat. Roll + inch thick, spread-with 1 c. grape jam
Cook this with the app: pantry check, scaling, and the assistant.