Cornmeal Rolls
From Metropolitan cook book, 1918
These may be made with rye flour and cornmeal, or rye flour alone.
Presented as published in 1918. 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
1458Calories
47 gProtein
279 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1458 kcal
Protein47 g
Carbohydrates279 g
Fiber2.8 g
Sugars26 g
Total Fat18 g
Saturated Fat6.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol215 mg
Sodium3918 mg
Potassium881 mg
Calcium1162 mg
Iron20 mg
Magnesium129 mg
Phosphorus979 mg
Zinc4 mg
Copper0.5 mg
Manganese2 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)2 mg
Niacin (B3)21 mg
Folate576 mcg
Choline197 mg
Caffeine0 mg
Water286 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 8. The excerpt below is the record exactly as published.
CORNMEAL ROLLS U cups flour 2 tablespoons fat 1 teaspoon salt f cup cornmeal 1 egg 1 tablespoon sugar 3 teaspoons baking-powder I cup milk
Cook this with the app: pantry check, scaling, and the assistant.