Breakfast
Fruit Rolls (Pin Wheel Biscuit)
Start the day with Farmer’s original Fruit Rolls (Pin Wheel Biscuit) method, preserved as a source transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 2 cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons butter
- ⅔ cup milk
- ⅓ cup stoned raisins (finely chopped)
- 2 tablespoons citron (finely chopped)
- ⅓ teaspoon cinnamon
Historical transcription
Source method
- 1
Mix as Baking Powder Biscuit II. Roll to one-fourth inch thickness, brush over with melted butter, and sprinkle with fruit, sugar, and cinnamon. Roll like a jelly roll; cut off pieces three-fourths inch in thickness. Place on buttered tin, and bake in hot oven fifteen minutes. Currants may be used in place of raisins and citron.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.