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Rhubarb Rolls
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
Presented as published in 1907. 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
825Calories
3 gProtein
207 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories825 kcal
Protein2.9 g
Carbohydrates207 g
Fiber4.1 g
Sugars195 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0.1 mg
Sodium133 mg
Potassium671 mg
Calcium202 mg
Iron0.9 mg
Magnesium30 mg
Phosphorus90 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A11 mcg
Vitamin E0.7 mg
Vitamin K67 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate23 mcg
Choline14 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 51. The excerpt below is the record exactly as published.
Rhubarb Rolls Mix up a rich, short biscuit dough and roll out about Vz inch thick, cover with a layer of finely cut raw rhubarb, sprinkle thickly with sugar
Cook this with the app: pantry check, scaling, and the assistant.