Cream Fruit Rolls
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 5 ingredients
- 2 cups pastry flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1 tablespoon Cottolene
- 1 cup cream
Method
- 2 cups pastry flour.
- 1/2 teaspoon salt.
- 4 teaspoons baking powder.
- 1 tablespoon Cottolene.
- 1 cup cream.
- Dates.
- PROCESS: Sift together flour, salt and baking powder;
- add shortening and rub in with tips of fingers.
- Add cream, mix with knife to a soft dough.
- Turn on a lightly floured board;
- pat and roll to one-third inch thickness.
- Cut with biscuit cutter, place one-half of a stoned date on half of biscuit, brush edges with milk and fold as Parker House Rolls.
- Press edges together, brush top of rolls with milk and place one-half date on top of each.
- Bake on a buttered sheet in a hot oven fifteen minutes.
Plating
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