Breakfast Rolls

Name: Breakfast Rolls
Ingredients: one quart whole wheat flour; one-half pint milk; one-half pint water; one-third yeast cake; two tablespoonfuls sugar; two tablespoonfuls shortening; pinch salt

From Physical culture cook book, 1901

Or take some risen bread dough, work into it in the morning one tablespoonful butter and proceed as above.

Presented as published in 1901. 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

2399Calories

87 gProtein

407 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories2399 kcal

Protein87 g

Carbohydrates407 g

Fiber55 g

Sugars37 g

Total Fat48 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium116 mg

Potassium2325 mg

Calcium505 mg

Iron20 mg

Magnesium739 mg

Phosphorus2078 mg

Zinc18 mg

Copper2.4 mg

Manganese19 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B61.5 mg

Vitamin B121.3 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)1 mg

Niacin (B3)29 mg

Folate203 mcg

Choline43 mg

Caffeine0 mg

Water500 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 8. The excerpt below is the record exactly as published.

Breakfast Rolls. — One quart whole wheat flour, one-half pint milk, one-half pint water, one-third yeast cake, two tablespoonfuls sugar, two tablespoonfuls shortening, pinch salt

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