{"id":5265,"slug":"baked-apple-roll","title":"Baked apple roll","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of puff paste","chopped apples","a little powdered sugar","powdered allspice","water","beaten eggs","hard and brandy sauces","plain cream (optional)"],"ingredients_norm":["puff paste","apple","little powdered sugar","powdered allspice","water","egg","hard and brandy sauce","plain cream"],"steps":["Roll out one pound of puff paste until it is about one-eighth inch thick.","Spread with chopped apples mixed with a little powdered sugar and powdered allspice.","Wet the edges of the paste with water and roll up in the form of a big stick.","Put in a pan, wash the top with beaten eggs, and bake in a rather hot oven.","When done cut in slices, and serve with hard and brandy sauces. Plain cream may be served separate.","For the apricot, blackberry, huckleberry, or loganberry roll: prepare in the same manner as apple roll, using the fruit desired."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w64:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"8843f080eff7c4f43f4d31ce92ab098318d0d7002b305771235001042a4a6e4a","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baked-apple-roll"}