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Brandon Rolls

Name: Brandon Rolls
Yield: 5 servings
Ingredients: Put a quarter of a pound of butter; into two quarts of flour; add the yolks of two eggs; half a pint of yeast; make up the dough with warm milk until it is of the consistency of loaf-bread dough

From Virginia Cookery-book, 1884

Serves 5

Presented as published in 1884. 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

860Calories

36 gProtein

168 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories860 kcal

Protein36 g

Carbohydrates168 g

Fiber8 g

Sugars0.1 g

Total Fat26 g

Saturated Fat0.9 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol127 mg

Sodium50 mg

Potassium589 mg

Calcium61 mg

Iron12 mg

Magnesium72 mg

Phosphorus450 mg

Zinc4.1 mg

Copper0.5 mg

Manganese1.6 mg

Vitamin D0.4 mcg

Vitamin C0.1 mg

Vitamin A32 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B120.2 mcg

Thiamin (B1)5.2 mg

Riboflavin (B2)2.2 mg

Niacin (B3)26 mg

Folate1028 mcg

Choline68 mg

Caffeine0 mg

Water40 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 13. The excerpt below is the record exactly as published.

Put a quarter of a pound of butter into two quarts of flour ; add the yolks of two eggs and half a pint of yeast, previously made into a sponge ; make up the dough with warm milk until it is of the consistency of loaf-bread dough

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