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Breakfast Rolls
From Good Things to Eat as Suggested by Rufus, 1911
Serves 10
Presented as published in 1911. 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
246Calories
6 gProtein
46 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories246 kcal
Protein6.5 g
Carbohydrates46 g
Fiber0.3 g
Sugars2.7 g
Total Fat4 g
Saturated Fat0.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol5.1 mg
Sodium39 mg
Potassium84 mg
Calcium19 mg
Iron3.1 mg
Magnesium16 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.3 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate96 mcg
Choline8.6 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 50. The excerpt below is the record exactly as published.
BREAKFAST ROLLS— Sift a quart of flour and stir into it a saltspoonful of sugar, a cup of warm milk, two tablespoonfuls of melted shortening and two beaten eggs. Dissolve a quarter of a cake of compressed yeast
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