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Egg Rolls
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
1193Calories
32 gProtein
204 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1193 kcal
Protein32 g
Carbohydrates204 g
Fiber0 g
Sugars5.9 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol72 mg
Sodium3102 mg
Potassium534 mg
Calcium1248 mg
Iron16 mg
Magnesium87 mg
Phosphorus789 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A223 mcg
Vitamin E0.7 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate402 mcg
Choline27 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 163. The excerpt below is the record exactly as published.
EGG ROLLS PEACH BUTTER TEA Steamed Rice Pour 2 c boiling water on i c blanched rice ; add 5^ t salt. Cook in the double boiler 30 m or until tender. Un- cover, stir with a fork to let steam escape and dry off the rice. Serve with butter. Egg Rolls Mix and sift 2 c flour, ^ t salt and 4 t baking powder. Beat I egg lightly, add ^ c milk, and 2 T melted butter
Cook this with the app: pantry check, scaling, and the assistant.