Orange Roll

Ingredients

• One quart flour
• three teaspoons baking powder
• one teaspoon salt
• two large tablespoons of butter
• milk enough to make a dough as for biscuit
• Have ready four large oranges
• and half cup of sugar
• add a few bits of butter
• add half a teacup of water

Method

1. 1

   Roll out dough, fill with orange sections, butter, and sugar.

2. 2

   Roll up, pinch ends, place in baking dish, add butter and sugar on top, and water.

3. 3

   Bake for about half an hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 97. The excerpt below is the record exactly as published.

ORANGE ROLL. Mrs. L. A. Squires, Claremont, Cal.— One quart flour, three teaspoons baking powder, one teaspoon salt, two large tablespoons of butter, milk enough to make a dough as for biscuit: Roll out about half an inch in thickness. Have ready four large oranges, pared and taken out in sections, rejecting all the skin possible; add a few bits of butter and half cup of sugar, roll up and pinch the ends well together, and put in a deep baking dish; put bits of butter over it and sprinkle another half cup of sugar on top; add half a teacup of water

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