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Dessert

Fruit Rolls

A biscuit rolled with raisins, citron, sugar, and cinnamon, baked into fruit rolls.

From an old cookbook · modernised transcription
By Fannie Merritt Farmer · From a historical cookbook (Project Gutenberg) · 9 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fruit Rolls

Ingredients

Directions

Make the dough

  1. Mix as Baking Powder Biscuit II.

Fill and roll

  1. Roll the dough to one-fourth inch thickness, brush with melted butter, and sprinkle with fruit, sugar, and cinnamon, then roll like a jelly roll.

  2. Cut off pieces three-fourths inch thick.

Bake and vary

  1. Place on buttered tin and bake in a hot oven for fifteen minutes.

  2. Use currants instead of raisins and citron if desired.

Nutrition, whole recipe (rough)

823Calories
22 gProtein
21 gFat
138 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Fannie Merritt Farmer. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the dough's structure once it is mixed and rolled.
Baking powder
Releases gas in the dough so the rolls rise and become light.
Butter
Adds richness and tenderness, and browns the surface in the oven.
Milk
Moistens the flour so it forms a workable, soft dough.
Raisins
Add sweetness and chewy texture to the filling.

The step that matters

Roll the dough to one-fourth inch thickness. An even thickness lets the rolls bake at the same rate, so the spiral cooks through without the thin edges drying out or the centre staying doughy.

Swap the raisin

How well each one fits the dish's main ingredients (flour, sugar, butter, milk, cinnamon):

  1. Vanillafits about as well
  2. Raisinthe original
  3. Figfits less well
  4. Blueberryfits less well

Fit is the average pairing score against flour, sugar, butter, milk, cinnamon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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