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Butter Rolls (Finger Rolls)
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 30
For FINGER ROLLS, add eight eggs to the mixture.
Presented as published in 1907. 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
478Calories
11 gProtein
95 gCarbs
19 gFat
Full nutrition (27 nutrients)
Calories478 kcal
Protein11 g
Carbohydrates95 g
Sugars7.5 g
Total Fat19 g
Saturated Fat2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1 g
Cholesterol292 mg
Sodium346 mg
Potassium216 mg
Calcium66 mg
Iron2.4 mg
Magnesium14 mg
Phosphorus154 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin A116 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.8 mg
Folate59 mcg
Water47 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 133. The excerpt below is the record exactly as published.
BUTTER ROLLS. FINGER ROLLS. 10 lbs. sponge, 1 lb. butter, 8 ozs. sugar, a little salt, mace and lemon flavor
Cook this with the app: pantry check, scaling, and the assistant.