Raleigh Rowena Roll-Outs

Name: Raleigh Rowena Roll-Outs
Ingredients: Rub ^4 of a pound of butter; 2 pounds of sifted flour; three eggs; one pound of sugar; a full tablespoon vinegar; one and one-half teaspoonsful of soda; 2 of cream of tartar; flavor with cinnamon

From Raleigh recipe book, 1925

Presented as published in 1925. 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

5318Calories

118 gProtein

1163 gCarbs

122 gFat

Full nutrition (34 nutrients)

Calories5318 kcal

Protein118 g

Carbohydrates1163 g

Fiber0.1 g

Sugars455 g

Total Fat122 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol823 mg

Sodium298 mg

Potassium3090 mg

Calcium278 mg

Iron54 mg

Magnesium265 mg

Phosphorus1301 mg

Zinc8.6 mg

Copper1.6 mg

Manganese7 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.9 mg

Vitamin B121.3 mcg

Thiamin (B1)8.6 mg

Riboflavin (B2)4.7 mg

Niacin (B3)61 mg

Folate1522 mcg

Choline441 mg

Caffeine0 mg

Water238 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 20. The excerpt below is the record exactly as published.

RALEIGH ROWENA ROLL-OUTS Name given to cakes by this recipe by Annie Mason Brockenbrough, of Raleigh, N. C, now of Tappahannock, Va., (daughter of Dr. and Mrs. Richard Mason). Rub ^4 of a pound of butter into 2 pounds of sifted flour, then beat three eggs very light with one pound of sugar (brown sugar is best), to a full tablespoon vinegar, add one and one-half teaspoonsful of soda and 2 of cream of tartar, flavor with cinnamon

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