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Egg Rolls

Name: Egg Rolls
Yield: 1 servings
Ingredients: Two eggs; one small teacup milk; one tablespoon lard or melted butter; two teaspoons baking powder; enough flour to make stiff as biscuit

From The Toronto Cook Book, 1915

Serves 1

Presented as published in 1915. 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

610Calories

22 gProtein

111 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories610 kcal

Protein22 g

Carbohydrates111 g

Fiber0 g

Sugars12 g

Total Fat21 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol61 mg

Sodium1037 mg

Potassium540 mg

Calcium847 mg

Iron8 mg

Magnesium65 mg

Phosphorus578 mg

Zinc1.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.7 mg

Folate201 mcg

Choline43 mg

Caffeine0 mg

Water230 g

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 10. The excerpt below is the record exactly as published.

Egg Rolls Two eggs, well beaten, one small teacup milk, one table- spoon lard or melted butter, two teaspoons baking pow- der, and enough flour to make stiff as biscuit

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