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Brentford Rolls
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
1009Calories
34 gProtein
197 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1009 kcal
Protein34 g
Carbohydrates197 g
Fiber1.3 g
Sugars20 g
Total Fat33 g
Saturated Fat3.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol174 mg
Sodium675 mg
Potassium576 mg
Calcium213 mg
Iron13 mg
Magnesium81 mg
Phosphorus453 mg
Zinc2.9 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)17 mg
Folate484 mcg
Choline97 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 89. The excerpt below is the record exactly as published.
BRENTFORD ROLLS.— Mix with two pounds of flour a little salt, two ounces of sifted sugar, four ounces of butter, and two eggs, beaten with two spoonfuls of yeast, and about a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.