dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bolls
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
632Calories
14 gProtein
98 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories632 kcal
Protein14 g
Carbohydrates98 g
Fiber0 g
Sugars0.7 g
Total Fat21 g
Saturated Fat7.4 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat2.1 g
Cholesterol18 mg
Sodium391 mg
Potassium171 mg
Calcium24 mg
Iron7.1 mg
Magnesium33 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline9.4 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 61. The excerpt below is the record exactly as published.
Bolls. One and one-half quarts of flour sifted, 4 ounces cold lard, 1 teaspoon p^ranulated sugar, 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.