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Breakfast Rolls
From Cookery for every household, 1914
Serves 8
A little sugar may be added if wished.
Presented as published in 1914. 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
213Calories
7 gProtein
45 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories213 kcal
Protein6.9 g
Carbohydrates45 g
Fiber0.5 g
Sugars0 g
Total Fat3.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol8.3 mg
Sodium294 mg
Potassium95 mg
Calcium12 mg
Iron3.2 mg
Magnesium16 mg
Phosphorus73 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate132 mcg
Choline0.6 mg
Caffeine0 mg
Water7.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 891. The excerpt below is the record exactly as published.
Breakfast Rolls 1 lb. flour. 1 or 2 oz. butter. \ oz. German yeast. £ pt. tepid water. 1 tea-sp. salt
Cook this with the app: pantry check, scaling, and the assistant.