Dinner Rolls
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. 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
1861Calories
61 gProtein
391 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories1861 kcal
Protein61 g
Carbohydrates391 g
Fiber7.6 g
Sugars28 g
Total Fat55 g
Saturated Fat0.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0 g
Cholesterol133 mg
Sodium2363 mg
Potassium899 mg
Calcium104 mg
Iron26 mg
Magnesium137 mg
Phosphorus681 mg
Zinc5.6 mg
Copper0.8 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)7.4 mg
Riboflavin (B2)3.1 mg
Niacin (B3)42 mg
Folate1389 mcg
Choline9.1 mg
Caffeine0 mg
Water56 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 32. The excerpt below is the record exactly as published.
Dinner Rolls. 1 lb. flour. 1 teaspoonful salt. 2 oz. butter. 1 oz. castor sugar. 1 oz. yeast. About J pint lukewarm milk
Cook this with the app: pantry check, scaling, and the assistant.