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Roly-Poly with Raisins (Pouding route) a la Mildred
From The Swedish, French, American cook book, 1918
Serves 2
Serve with foam or any kind of wine sauce.
Presented as published in 1918. 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
949Calories
24 gProtein
191 gCarbs
23 gFat
Full nutrition (35 nutrients)
Calories949 kcal
Protein24 g
Carbohydrates191 g
Fiber5.8 g
Sugars78 g
Total Fat23 g
Saturated Fat2.5 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol132 mg
Sodium5112 mg
Potassium1092 mg
Calcium372 mg
Iron9.9 mg
Magnesium111 mg
Phosphorus620 mg
Zinc2.2 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D1.1 mcg
Vitamin C2.2 mg
Vitamin A59 mcg
Vitamin E3.5 mg
Vitamin K3.4 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)9.7 mg
Folate222 mcg
Choline101 mg
Caffeine0 mg
Alcohol2.3 g
Water107 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 608. The excerpt below is the record exactly as published.
Roly-Poly with Raisins ( Pouding route) a la Mildred Two cups flour, a pinch of salt, one teaspoon Royal baking powder, two tablespoons butter, one egg, half cup milk, one cup raisins, two tablespoons sugar, three tablespoons chopped almonds, one tablespoon brandy
Cook this with the app: pantry check, scaling, and the assistant.