nut-freeegg-freesoy-freefish-freeshellfish-free
Steamed Jam Roll
From The Hotel St. Francis cook book, 1919
Serves 6
Presented as published in 1919. 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
449Calories
4 gProtein
21 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein4.2 g
Carbohydrates21 g
Fiber0 g
Sugars4 g
Total Fat39 g
Saturated Fat21 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol32 mg
Sodium20 mg
Potassium99 mg
Calcium56 mg
Iron1.3 mg
Magnesium11 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0.4 mg
Vitamin A13 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate34 mcg
Choline9.9 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 221. The excerpt below is the record exactly as published.
e cup of milk, and one pinch of salt. Chop the suet very fine, mix with the flour, salt and milk, making a rather hard dough. Roll out about one-quarter inch thick, and spread with a layer of any kind of jam
Cook this with the app: pantry check, scaling, and the assistant.