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Custard Rolls
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
784Calories
31 gProtein
112 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories784 kcal
Protein31 g
Carbohydrates112 g
Fiber5.2 g
Sugars86 g
Total Fat27 g
Saturated Fat12 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.5 g
Cholesterol474 mg
Sodium346 mg
Potassium1558 mg
Calcium614 mg
Iron2.8 mg
Magnesium117 mg
Phosphorus687 mg
Zinc3.4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A282 mcg
Vitamin E1.4 mg
Vitamin K2.1 mcg
Vitamin B61 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)2.3 mg
Folate105 mcg
Choline20 mg
Caffeine0 mg
Water595 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 58. The excerpt below is the record exactly as published.
Custard Rolls. — Get the long- pointed finger-rolls sold at the French bakeries. Cut down one side and pull 49 Cymbals CAKES Egg-yolk Rings out as much of the crumb as possi- ble. Have a pint of boiled custard made in the ordinary way, but with the addition of two teaspoonfuls of flour, which will insure its being sufficiently thick. When this is quite cold, and just before serving, fill the rolls with it. The addition to the custard of four large bananas
Cook this with the app: pantry check, scaling, and the assistant.