BUTTERMILK ROLLS
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. 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
1701Calories
42 gProtein
264 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories1701 kcal
Protein42 g
Carbohydrates264 g
Fiber0 g
Sugars20 g
Total Fat54 g
Saturated Fat21 g
Monounsaturated Fat20 g
Polyunsaturated Fat5.1 g
Cholesterol66 mg
Sodium3066 mg
Potassium757 mg
Calcium602 mg
Iron18 mg
Magnesium109 mg
Phosphorus643 mg
Zinc3.2 mg
Copper0.5 mg
Manganese2.4 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A115 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)1.8 mg
Niacin (B3)21 mg
Folate514 mcg
Choline56 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 1. The excerpt below is the record exactly as published.
UTTER MILK ROLLS 2x/2 cup flour Y2 teaspoon soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoon sugar 3 tablespoon lard 1 eake yeast 1 cup buttermilk
Cook this with the app: pantry check, scaling, and the assistant.