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Cream Rolls
From Cooking for profit, 1886
Serves 8
Cost of material: flour 10, yeast 3, molasses 3; 16 cents for 4 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
488Calories
11 gProtein
53 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein11 g
Carbohydrates53 g
Fiber6.5 g
Sugars31 g
Total Fat28 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.9 g
Cholesterol24 mg
Sodium28 mg
Potassium866 mg
Calcium97 mg
Iron3.4 mg
Magnesium119 mg
Phosphorus183 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.6 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate587 mcg
Choline26 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 85. The excerpt below is the record exactly as published.
cream rolls, at about 1 add all the rest of the ingredients and make it stiff dough. Let rise till 4. Then work the dough by spreading it out on the table, with the knuckles, folding over and pressing repeatedly. Make into little round balls slightly flat- tened, and if not plenty of room in the pans grease slightly between each one with a brush dipped in melted lard or butter. Brush over the tops with the same, and set the rolls to rise about 45 minutes . Brush over with clear water on taking them from the oven. Cost of material — flour 10, yeast 3, molasses
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