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Cornmeal Rolls
From A calendar of dinners, with 615 recipes, 1913
Serves 8
Sufficient for fifteen rolls.
Presented as published in 1913. 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
168Calories
4 gProtein
28 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories168 kcal
Protein3.7 g
Carbohydrates28 g
Fiber0.4 g
Sugars2.4 g
Total Fat4.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol1.8 mg
Sodium315 mg
Potassium68 mg
Calcium154 mg
Iron2 mg
Magnesium12 mg
Phosphorus98 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate56 mcg
Choline3.5 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 53. The excerpt below is the record exactly as published.
Cornmeal Rolls 1% cupfuls flour 1 tablespoonful sugar 2 tablespoonfuls Crisco Yteaspoonful salt 1 egg 34 cupful cornmeal Y% cupful milk 4 teaspoonfuls baking powder
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