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Spiced Rolls
From The national course in home economics, 1917
Serves 6
Mrs. Walter Butler.
Presented as published in 1917. 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
201Calories
1 gProtein
53 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories201 kcal
Protein1.4 g
Carbohydrates53 g
Fiber11 g
Sugars33 g
Total Fat2.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.2 mg
Sodium49 mg
Potassium91 mg
Calcium209 mg
Iron2.1 mg
Magnesium13 mg
Phosphorus14 mg
Zinc0.4 mg
Copper0.1 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A3.1 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.2 mcg
Choline2.3 mg
Caffeine0 mg
Water2.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 110. The excerpt below is the record exactly as published.
SPICED ROLLS. Take a piece of your bread dough or baking-powder biscuit dough and roll it one-half of an inch thick, brush the top with melted butter and cover thick with cinnamon and fine white sugar; begin at one side and roll as jelly cake, then cut it an inch thick and lay in a pan as biscuits, close together, and let them rise. Bake twenty minutes
Cook this with the app: pantry check, scaling, and the assistant.