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Bolls
From Kentucky receipt book, 1903
Serves 3
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
680Calories
22 gProtein
133 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories680 kcal
Protein22 g
Carbohydrates133 g
Fiber2.2 g
Sugars0 g
Total Fat11 g
Saturated Fat1.9 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.5 g
Cholesterol15 mg
Sodium786 mg
Potassium308 mg
Calcium35 mg
Iron9.6 mg
Magnesium49 mg
Phosphorus234 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)15 mg
Folate463 mcg
Choline4.9 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 62. The excerpt below is the record exactly as published.
Bolls. Add to 1 pint of hot milk 1 teaspoon salt, 1 tablespoon each of butter and lard; let it cool, add 1 compressed yeast cake ; place in the center of 1 quart of flour
Cook this with the app: pantry check, scaling, and the assistant.