Bolls for Breakfast

Name: Bolls for Breakfast
Ingredients: a quart of flour; half a pint of milk; a spoonful of salt; two well-beaten eggs; a half cup of yeast; two tablespoonfuls of butter

From La cuisine creole, 1885

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

2367Calories

105 gProtein

430 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories2367 kcal

Protein105 g

Carbohydrates430 g

Fiber20 g

Sugars12 g

Total Fat52 g

Saturated Fat8.4 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol464 mg

Sodium7285 mg

Potassium1904 mg

Calcium481 mg

Iron32 mg

Magnesium216 mg

Phosphorus1466 mg

Zinc12 mg

Copper1.2 mg

Manganese4.1 mg

Vitamin D4.3 mcg

Vitamin C0.2 mg

Vitamin A238 mcg

Vitamin E1.2 mg

Vitamin K0.6 mcg

Vitamin B61.8 mg

Vitamin B122.3 mcg

Thiamin (B1)13 mg

Riboflavin (B2)6 mg

Niacin (B3)64 mg

Folate2593 mcg

Choline361 mg

Caffeine0 mg

Water349 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 54. The excerpt below is the record exactly as published.

a quart of flour; add half a pint of milk. a spoonful of sait, two well-beaten eggs, and a half cup of yeast. Work it well, cover it, and set ît in a warm place to rise. Next moming work in two tablespoonf uls of butter

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