Raisin and Orange Roll

Name: Raisin and Orange Roll
Ingredients: 1 lb. flour; 4 lb. suet; 2 teaspoons baking powder; Water to make a medium dough; 2 cups seeded raisins; Rind and juice of 1 or 2 oranges; Golden syrup

From Australian sunshine cookery book for every housewife, 1920

Presented as published in 1920. 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

18365Calories

88 gProtein

671 gCarbs

1714 gFat

Full nutrition (33 nutrients)

Calories18365 kcal

Protein88 g

Carbohydrates671 g

Fiber30 g

Sugars17 g

Total Fat1714 g

Saturated Fat950 g

Monounsaturated Fat572 g

Polyunsaturated Fat58 g

Cholesterol1234 mg

Sodium1183 mg

Potassium4358 mg

Calcium822 mg

Iron40 mg

Magnesium273 mg

Phosphorus1265 mg

Zinc8.1 mg

Copper2.1 mg

Manganese4.5 mg

Vitamin D0 mcg

Vitamin C116 mg

Vitamin A20 mcg

Vitamin E28 mg

Vitamin K65 mcg

Vitamin B61.7 mg

Vitamin B124.9 mcg

Thiamin (B1)5 mg

Riboflavin (B2)3 mg

Niacin (B3)40 mg

Folate809 mcg

Choline117 mg

Caffeine0 mg

Water337 g

As published

This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 6. The excerpt below is the record exactly as published.

Raisin and Orange Roll. Crust— Filling— 1 lb. flour. 2 cups seeded raisins. 4 lb. suet. Rind and juice of 1 or 2 2 teaspoons baking powder. oranges. Water to make a medium Golden syrup

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