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Egg Rolls
From Good Things to Eat as Suggested by Rufus, 1911
Serves 6
Presented as published in 1911. 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
231Calories
6 gProtein
38 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories231 kcal
Protein6 g
Carbohydrates38 g
Fiber0.2 g
Sugars1.1 g
Total Fat10 g
Saturated Fat2.3 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol21 mg
Sodium586 mg
Potassium98 mg
Calcium128 mg
Iron2.8 mg
Magnesium16 mg
Phosphorus108 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate76 mcg
Choline13 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 51. The excerpt below is the record exactly as published.
EGG ROLLS — Two cups flour, one level teaspoon salt, two level teaspoons baking powder, two level tablespoons lard, two level tablespoons butter, one egg, one-half cup milk
Cook this with the app: pantry check, scaling, and the assistant.