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Plum Roll
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
749Calories
17 gProtein
175 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories749 kcal
Protein17 g
Carbohydrates175 g
Fiber5.6 g
Sugars62 g
Total Fat7.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol16 mg
Sodium846 mg
Potassium887 mg
Calcium239 mg
Iron9.2 mg
Magnesium70 mg
Phosphorus280 mg
Zinc1.3 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A0.4 mcg
Vitamin E0.2 mg
Vitamin K4.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.2 mg
Folate206 mcg
Choline11 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 84. The excerpt below is the record exactly as published.
Plum Roll Add one teaspoon baking powder, and a half teaspoon salt to one pint of sifted flour. Sift again. Rub in one tablespoon of butter, add sufficient milk to make a soft dough. Roll out, sprinkle with one cup chopped raisins and a half cup of chopped citron. Dust with ground cinnamon
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