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Brentford Rolls
From Cassell's dictionary of cookery, 1892
Serves 12
Presented as published in 1892. 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
328Calories
12 gProtein
66 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories328 kcal
Protein12 g
Carbohydrates66 g
Fiber1.7 g
Sugars4.8 g
Total Fat10 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol53 mg
Sodium18 mg
Potassium179 mg
Calcium25 mg
Iron4.5 mg
Magnesium25 mg
Phosphorus142 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.6 mg
Folate270 mcg
Choline27 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 264. The excerpt below is the record exactly as published.
Brentford Rolls.— Take two pounds of flour, quarter of a pound of butter, two ounces of powdered sugar, two eggs, quarter of a pint of yeast, milk enough to fonn a dough, and salt according to taste
Cook this with the app: pantry check, scaling, and the assistant.