nut-freeegg-freesoy-freefish-freeshellfish-free
Chelsea Rolls
From The Cook County cook book, 1912
Serves 8
Presented as published in 1912. 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
398Calories
7 gProtein
76 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories398 kcal
Protein7 g
Carbohydrates76 g
Fiber0.2 g
Sugars25 g
Total Fat11 g
Saturated Fat2.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol14 mg
Sodium266 mg
Potassium133 mg
Calcium89 mg
Iron3.9 mg
Magnesium21 mg
Phosphorus101 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C25 mg
Vitamin A1.7 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate100 mcg
Choline3.4 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 66. The excerpt below is the record exactly as published.
CHELSEA ROLLS.— Make a biscuit dough with 1 qt. flour, 2 large teaspoons baking powder, Yz teaspoon salt, 4 tablespoons lard, and 1 cup sweet milk; roll out to about ^ inch thick, spread with 2 tablespoons butter, 1 cup sugar, mixed with 1 teaspoon cinnamon, 1 cup currants
Cook this with the app: pantry check, scaling, and the assistant.