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Egg Rolls

Name: Egg Rolls
Yield: 1 servings
Ingredients: One pint of flour; one egg; one cup of milk; two teaspoons of baking powder; one-fourth of a teaspoon of salt; one tablespoon of butter

From The Twin-city housewife, 1920

Serves 1

—Mrs. Watt Martin.

Presented as published in 1920. 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

1069Calories

35 gProtein

208 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories1069 kcal

Protein35 g

Carbohydrates208 g

Fiber0 g

Sugars12 g

Total Fat22 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol61 mg

Sodium1623 mg

Potassium711 mg

Calcium871 mg

Iron15 mg

Magnesium99 mg

Phosphorus714 mg

Zinc2.8 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)17 mg

Folate401 mcg

Choline43 mg

Caffeine0 mg

Water242 g

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 3. The excerpt below is the record exactly as published.

Egg Rolls One pint of flour, one egg, one cup of milk, two teaspoons of baking powder, one-fourth of a teaspoon of salt, one tablespoon of butter

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