Poppy Seed Roll

Poppy Seed Roll

Well used and loved recipe

Nut and Poppy Seed fillings

Nut and Poppy Seed fillings

Here’s a yellowed with age recipe card that has clearly been used numerous times. As I scanned it, that wrinkled part in the top right corner broke off in my hand! Such is the case with old recipes, so I am glad I have this scanned and preserved for everyone to enjoy. There were a couple notes penciled in on the recipe that are unclear as to what they mean. 1 cup of what? 1/2 cup instead of 1/4 lb?

Poppy Seed Roll

7 c flour

4 eggs

1 1/2 c sugar

1 1/2 tsp vanilla

2 1/2 tsp B. P.

1/2 c cream

1/2 lb Crisco (possibly 1 cup)

1/4 lb butter or margarine (possibly 1/2 cup)

Mix together all dry ingredients. Add shortening & butter. Add eggs & cream. Mix until dough leaves hand clean. Roll out in flour & pull? Grease pans with melted Crisco. Use 1 egg beaten stiff to cover rolls (for nice shiny crust). Bake until brown.

Nut filling

1 lb nuts

1/2 c brown sugar

1 egg

1/2 c sugar

12 graham crackers rolled & milk added to spread evenly

Poppy Seed Filling

Melt butter in a pan. Add poppy seed & raisins and sugar to taste. Add milk if needed. Enough to spread.

 

 

4 thoughts on “Poppy Seed Roll

  1. It looks to me like she increased the amount of flour from 6 cups to 7. Then as to the butter (fat) 1/4 lb. = 1/2 cup, doesn’t it.

    • I agree, and this of course is where the cook’s own knowledge of the recipe is so valuable! She knew exactly what she was doing, I’m certain.

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