{"id":7267,"slug":"cherry-roley-poley","title":"CHERRY ROLEY-POLEY","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Rich baking-powder biscuit dough","Cherries (enough for a thick layer)","Sugar (to taste)","Cream or sauce (for serving)"],"ingredients_norm":["rich baking powder biscuit dough","cherry","sugar","cream or sauce"],"steps":["Make a rich baking-powder biscuit dough, and roll it out until it is about two-thirds of an inch thick.","Pit and stew enough cherries to make a thick layer of fruit and add sugar to taste.","Spread them over the dough thickly and roll it up, taking care to keep the cherries from falling out.","Wrap a cloth around it, and sew it up loosely with coarse thread, which is easily pulled out. Allow plenty of room for the dough to rise.","Lay the roley-poley on a plate, set it in a steamer and steam for an hour and a half.","Serve in slices, with cream or sauce."],"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/12350","source_ref":"pg:12350:w51:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"77e61f63be4d3fa0bd17ce37c97098ef0d3a8ecc4036cf7791728d5527d607d9","created_at":"2026-08-02T16:58:44Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/cherry-roley-poley"}