Breakfast Rolls (1)
From Borwick's cookery book, 1890
Presented as published in 1890. 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
1178Calories
8 gProtein
71 gCarbs
99 gFat
Full nutrition (34 nutrients)
Calories1178 kcal
Protein8.2 g
Carbohydrates71 g
Fiber0 g
Sugars68 g
Total Fat99 g
Saturated Fat21 g
Monounsaturated Fat43 g
Polyunsaturated Fat31 g
Omega-30 g
Cholesterol29 mg
Sodium825 mg
Potassium386 mg
Calcium957 mg
Iron1 mg
Magnesium34 mg
Phosphorus1132 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A1007 mcg
Vitamin E18 mg
Vitamin K104 mcg
Vitamin B60.1 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate1.1 mcg
Choline57 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 12. The excerpt below is the record exactly as published.
BREAKFAST ROLLS (1). 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK S BAKING POWDER. ozs. castor sugar. 4 ozs. margarine. J pint milk. Sieve the flour and baking powder together, rub well into it the margarine till the mixture is like bread 38 BORWICK'S COOKERY BOOK. crumbs, then add the sugar. Mix with milk into a soft dough. Cut into i8 pieces, and lay on a large, floured, flat baking tin, not too close together. Bake in very brisk oven. BREAKFAST ROLLS (2). 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER
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