Fruit Rolls
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Scald milk. When lukewarm, add the yeast cake dissolved in tepid water and 1.5 cupfuls of flour, beat well, cover, and let rise until light.
Add sugar, salt, well-beaten eggs, melted Crisco, and enough flour to knead. Knead well and let rise again.
Roll out the dough one-eighth inch thick, spread with melted Crisco, and sprinkle with sugar, cinnamon, mace, fruit, and nuts.
Roll up like a jelly roll and cut into 1-inch pieces.
Place pieces in a greased pan, let rise, brush over with melted Crisco, and bake in a hot oven at 400 degrees Fahrenheit for 20 minutes.
Original recipe, verbatim
Fruit Rolls
1 cupful milk yi lb. chopped candied citron ped
1 yeast cake )4 cupful chopped English
}4 cupful lukewarm water walnut meats
}4 cupful sugar ^ cupful currants
X cupful melted Crisco }4 cupful sultana raisins
2 teaspoonfuls salt }4 teaspoonful powdered cinnamon
2 eggs ^2 teaspoonful powdered mace
}4 cupful chopped cocoanut Flour
Scald milk, when lukewarm add yeast cake dissolved in tepid water
and lyi cupfuls flour, beat well, cover and let rise till light. Add sugar,
salt, eggs well beaten, Crisco and enough flour to knead; knead, let rise
again. Roll out one-eighth inch thick, spread with melted Crisco,
sprinkle with sugar, cinnamon and mace, fruit and nuts; roll like jelly
roll and cut in one inch pieces. Place pieces in Criscoed pan, let rise,
brush over with melted Crisco, and bake in hot oven twenty minutes.
Sufficient for sixteen rolls.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.