Strawberry Rolls

Ingredients

• a rich biscuit dough about ½ inch thick
• liberally with sugar
• lightly crushed berries

Method

1. 1

   Roll out a rich biscuit dough about ½ inch thick, then spread with lightly crushed berries and sprinkle liberally with sugar.

2. 2

   Roll up tight and pinch the ends closely together, so that no juice can escape.

3. 3

   Place in a steamer and steam steadily for one hour.

4. 4

   Cut in slices and serve with any preferred sweet sauce.

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.

a rich biscuit dough about 1 inch thick, cover with ripe, pitted cherries (first draining off the juice), sprinkle plentifully with sugar, fold one side of the cake over the FRUIT ROLLS AND CHEESE PATTIES 81 other, to form a long narrow roll, pinch the edges, and then with a sharp knife cut off sections the size you wish to serve to each person. Lay these pieces in a bread pan, well but- tered, with the cut side up, and after all the pieces have been, disposed of, drop lumps of butter over all and sprinkle with 1 cup sugar and a very little flour. Then add the cherry juice and enough water to make a suflacient quantity of sauce. Bake until the crust is done. This is delicious. — [Mrs. W. T. G., Mo. Strawberry Rolls Roll out a rich biscuit dough about % inch thick, then spread with lightly crushed berries and sprinkle liberally with sugar

Cook this with the app: pantry check, scaling, and the assistant.