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Breakfast Rolls
From The Ideal cook book, 1899
Serves 5
Presented as published in 1899. 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
768Calories
25 gProtein
161 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories768 kcal
Protein25 g
Carbohydrates161 g
Fiber2 g
Sugars2.5 g
Total Fat5.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol6.3 mg
Sodium8.1 mg
Potassium345 mg
Calcium41 mg
Iron11 mg
Magnesium58 mg
Phosphorus265 mg
Zinc2 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)17 mg
Folate495 mcg
Choline2.4 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 82. The excerpt below is the record exactly as published.
Breakfast Roils—Ingredients—2 quarts flour, 1 tablespoon- ful sugar, I tablespoonful butter, 14 cup of yeast, 1 pint scalded milk, or water if milk is scarce, and a little salt. Set to rise until light; then knead until hard and set to rise, and when wanted make in roils; place a piece of butter between the folds, and bake in a slow oven. 480. Graham Biscuits-—Ingredients—1 quart water or milk, butter the size of sn egg, 3 tablespoonfuls sugar
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