gluten-freenut-freesoy-freefish-freeshellfish-free

Stuffed Roll

Name: Stuffed Roll
Yield: 6 servings
Ingredients: one medium-sized onion; two tablespoonfuls canned tomato; one beaten egg; one tablespoonful butter; one teaspoonful salt; one-quarter teaspoonful pepper; three slices of salt pork; one-half cupful water

From The Rural cook book, 1907

Serves 6

May be eaten hot with gravy or cold.

Presented as published in 1907. 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

713Calories

4 gProtein

3 gCarbs

78 gFat

Full nutrition (34 nutrients)

Calories713 kcal

Protein3.9 g

Carbohydrates2.6 g

Fiber0.4 g

Sugars1.2 g

Total Fat78 g

Saturated Fat28 g

Monounsaturated Fat36 g

Polyunsaturated Fat9 g

Omega-30 g

Cholesterol85 mg

Sodium418 mg

Potassium115 mg

Calcium15 mg

Iron0.4 mg

Magnesium6.1 mg

Phosphorus58 mg

Zinc0.5 mg

Copper0 mg

Manganese0.1 mg

Vitamin D2.8 mcg

Vitamin C1.9 mg

Vitamin A18 mcg

Vitamin E0.1 mg

Vitamin K0.3 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate9.5 mcg

Choline39 mg

Caffeine0 mg

Water60 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 19. The excerpt below is the record exactly as published.

one medium-sized onion, two tablespoonfuls canned tomato, one beaten egg, one tablespoonful butter, one teaspoonful salt, one-quarter teaspoonful pepper. Stir egg with bread, add the onion sliced, tomato, butter and seasoning. After spreading roll snugly and tie with pieces of string. Lay three slices of salt pork on top, place in dripping pan with one-half cupful water

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