Steamed Fruit Roll
From 365 tasty dishes, 1906
Presented as published in 1906. 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
As published
This recipe was extracted from 365 tasty dishes (1906), page 23. The excerpt below is the record exactly as published.
Steamed Fruit Roll. Short cake dough can be turned into quite a dainty dessert by rolling it out in a long sheet half an inch thick, spreading with a layer of marmalade, rolling up tightly, lay- ing on a plate, steaming for half an hour then placing in the oven long enough to dry off. In place of marmalade, fresh fruits with a sprinkling of sugar may be used in their season, or dried fruits such as stoned prunes or dates, cut figs or seeded raisins mixed with sugar and a pinch of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.