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Baltimore Rolls

Name: Baltimore Rolls
Yield: 8 servings
Ingredients: One quart of sifted flour; one tablespoonful of lard; one-half pint of milk; one tablespoonful of sugar; one-half teacup of yeast; one-half teaspoonful of salt

From The complete cook book, 1900

Serves 8

Presented as published in 1900. 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

299Calories

12 gProtein

55 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories299 kcal

Protein12 g

Carbohydrates55 g

Fiber2.5 g

Sugars3 g

Total Fat4.3 g

Saturated Fat1.3 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol5.3 mg

Sodium163 mg

Potassium220 mg

Calcium52 mg

Iron3.7 mg

Magnesium25 mg

Phosphorus158 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A9.7 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8 mg

Folate318 mcg

Choline9.2 mg

Caffeine0 mg

Water33 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 95. The excerpt below is the record exactly as published.

BALTIMORE ROLLS. One quart of sifted flour, one tablespoonful of lard, one-half pint of milk, one tablespoonful of sugar, and one-half teacup of yeast and one-half teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.