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Astor-House Rolls
From Miss Corson's practical American cookery and household management, 1885
Serves 5
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
841Calories
34 gProtein
170 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories841 kcal
Protein34 g
Carbohydrates170 g
Fiber8 g
Sugars2.5 g
Total Fat7.4 g
Saturated Fat0.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0 g
Cholesterol6.3 mg
Sodium486 mg
Potassium558 mg
Calcium48 mg
Iron12 mg
Magnesium70 mg
Phosphorus407 mg
Zinc3.8 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)5.2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)26 mg
Folate1019 mcg
Choline9.5 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 262. The excerpt below is the record exactly as published.
ASTOR-HOUSE ROLLS. Put two quarts of sifted flour into a deep bowl, make a hollow in the centre, and put into it the following ingredi- ents : a pint of lukewarm milk with a tablespoonful of but- ter dissolved in it, a level teaspoonful of salt, a tablespoonful of sugar, and two gills of yeast
Cook this with the app: pantry check, scaling, and the assistant.