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American cookbook, 1920-1930
Page 24
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Apple Roll Put 3 cupfuls of water into an aluminum bread pan, add 1 cupful sugar and 4 tablespoonsful of butter, cook to a think sirup. Make a rich biscuit dough of 2 cups flour, 1 large tablespoonful butter, 2 rounding teaspoons baking powder, enough milk to make a soft dough. Roll out 1/4 inch thick, cover with chopped apples, seasoned with cinnamon or nutmeg and sprinkled with sugar, roll and place in pan of sirup. Bake in hot oven 40 minutes. Serve with whipped cream. (Blackberries or cherries may be used instead of apples.) Thicken juice with cornstarch.
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Apple Roll Put 3 cupfuls of water into an aluminum bread pan, add 1 cupful sugar and 4 tablespoonsful of butter, cook to a think sirup. Make a rich biscuit dough of 2 cups flour, 1 large tablespoonful butter, 2 rounding teaspoons baking powder, enough milk to make a soft dough. Roll out 1/4 inch thick, cover with chopped apples, seasoned with cinnamon or nutmeg and sprinkled with sugar, roll and place in pan of sirup. Bake in hot oven 40 minutes. Serve with whipped cream. (Blackberries or cherries may be used instead of apples.) Thicken juice with cornstarch.
Szathmary Culinary Manuscripts and Cookbooks
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