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Baker's Rolls, American
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for twelve rolls. Probable cost, 6d.
Presented as published in 1892. 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
845Calories
27 gProtein
177 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories845 kcal
Protein27 g
Carbohydrates177 g
Fiber1.3 g
Sugars0 g
Total Fat3.7 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.3 mg
Potassium353 mg
Calcium56 mg
Iron13 mg
Magnesium65 mg
Phosphorus275 mg
Zinc2 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)17 mg
Folate472 mcg
Choline1.5 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 194. The excerpt below is the record exactly as published.
two pounds of flour. Add two spoonfuls of yeast, a little salt, and a piece of saleratus, about the size of a bean, dissolved in water. Mix all lightly together with a pint of milk and water
Cook this with the app: pantry check, scaling, and the assistant.