Croissants
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Trimmings can be shaped into dinner rolls.
Presented as published in 1904. 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
1179Calories
27 gProtein
218 gCarbs
37 gFat
Full nutrition (19 nutrients)
Calories1179 kcal
Protein27 g
Carbohydrates218 g
Fiber9.1 g
Sugars18 g
Total Fat37 g
Saturated Fat0 g
Cholesterol66 mg
Sodium2089 mg
Potassium5.4 mg
Calcium4 mg
Iron16 mg
Magnesium0.5 mg
Phosphorus5.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Water4.9 g
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 8. The excerpt below is the record exactly as published.
Croissants. — These are really only made from Vienna bread dough, which is simply the same dough as for any bread, save that it is made with milk and water instead of water only, a little butter being also kneaded into the dough when kneaded for the second time ; loz. of butter
Cook this with the app: pantry check, scaling, and the assistant.