Breakfast Rolls
From Camp cookery (Kephart), 1910
Presented as published in 1910. 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
1910Calories
61 gProtein
389 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories1910 kcal
Protein61 g
Carbohydrates389 g
Fiber0 g
Sugars0.2 g
Total Fat45 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol280 mg
Sodium555 mg
Potassium760 mg
Calcium390 mg
Iron30 mg
Magnesium142 mg
Phosphorus746 mg
Zinc4.3 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.5 mg
Niacin (B3)34 mg
Folate826 mcg
Choline147 mg
Caffeine0 mg
Water95 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 52. The excerpt below is the record exactly as published.
Breakfast Rolls. — 1 quart flour, 3 level tablespoon fuls butter, 1 egg, 1 teaspoonful baking powder, 1 pint cold milk
Cook this with the app: pantry check, scaling, and the assistant.