Dinner
Cherry roly-poly
Cherry roly-poly, preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift one teaspoonful of salt and three level teaspoonfuls of baking-powder into one .
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.
- Sift one teaspoonful of salt and three level teaspoonfuls of baking-powder into one pint of flour;
- rub into this one tablespoonful of butter and moisten with enough milk to make a rather stiff dough.
- Dredge with flour and roll over into a loose roll, pinch the edges together and wrap in a cloth.
- Lay in a steamer and cook one hour;
Historical transcription
Source method
- 1
Sift one teaspoonful of salt and three level teaspoonfuls of baking-powder into one pint of flour; rub into this one tablespoonful of butter and moisten with enough milk to make a rather stiff dough. Toss on the board and pat into a rectangular shape. Have ready some stoned and well-drained cherries, lay them on the dough and press them gently into it. Dredge with flour and roll over into a loose roll, pinch the edges together and wrap in a cloth. Lay in a steamer and cook one hour; serve with cherry sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.