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Breakfast Rolls
From Temperance cook book, 1887
Serves 11
Presented as published in 1887. 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
757Calories
27 gProtein
156 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories757 kcal
Protein27 g
Carbohydrates156 g
Fiber3.6 g
Sugars9.1 g
Total Fat20 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Cholesterol46 mg
Sodium13 mg
Potassium381 mg
Calcium42 mg
Iron11 mg
Magnesium56 mg
Phosphorus287 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)18 mg
Folate609 mcg
Choline4.3 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 68. The excerpt below is the record exactly as published.
BREAKFAST ROLLS. One-half cup of white sugar, one cupful of butter, one cupful of yeast, whites of four eggs, beaten to a stiff froth, sixteen cup- WREAEFAST AND TEA CAKES. US iuls of flour, four cupfuls of boiled milk
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