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Breakfast Rolls
From The Hotel St. Francis cook book, 1919
Serves 12
Presented as published in 1919. 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
441Calories
14 gProtein
92 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories441 kcal
Protein14 g
Carbohydrates92 g
Fiber1.3 g
Sugars2.5 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.3 mg
Sodium922 mg
Potassium203 mg
Calcium26 mg
Iron6.5 mg
Magnesium33 mg
Phosphorus155 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.5 mg
Folate292 mcg
Choline1.9 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 263. The excerpt below is the record exactly as published.
Breakfast rolls. Three pounds of flour, one ounce of salt, one ounce of sugar and two ounces of yeast. Scald the milk
Cook this with the app: pantry check, scaling, and the assistant.