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Cream Rolls

Name: Cream Rolls
Yield: 40 servings
Ingredients: 3 large cups milk; 1 large cup yeast; 1 ounce salt; 2 ounces sugar; 2 ounces lard or butter; 4 pounds flour

From Cooking for profit, 1886

Serves 40

Cost of material is approximately 31 cents for 4 or 5 dozen.

Presented as published in 1886. 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

205Calories

7 gProtein

39 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories205 kcal

Protein7.1 g

Carbohydrates39 g

Fiber1 g

Sugars2.3 g

Total Fat2.7 g

Saturated Fat1.1 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol5.2 mg

Sodium285 mg

Potassium125 mg

Calcium33 mg

Iron2.6 mg

Magnesium16 mg

Phosphorus92 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A16 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.6 mg

Folate160 mcg

Choline4.7 mg

Caffeine0 mg

Water21 g

Estimated from matched ingredients across 40 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 83. The excerpt below is the record exactly as published.

Cream Rolls. For about 60 split rolls. 3 large cups milk. 1 large cup yeast. 1 ounce salt. (A heaping tablespoon.) 2 ounces sugar. 2 ounces lard or butter. 4 pounds flour

Cook this with the app: pantry check, scaling, and the assistant.