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Excellent Rolls

Name: Excellent Rolls
Yield: 12 servings
Ingredients: 1 oz. of butter; half a pint of milk; a spoonful and a half of yeast of small beer; 2 lbs. of flour; a little salt

From Consult me, 1902

Serves 12

If made in cakes three inches thick, sliced and buttered, they resemble Sally Lunns as made at Bath. Adding saffron boiled in half a tea-cupful of milk makes them remarkably good.

Presented as published in 1902. 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

293Calories

9 gProtein

60 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories293 kcal

Protein9.4 g

Carbohydrates60 g

Fiber0.3 g

Sugars1 g

Total Fat3.8 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol8 mg

Sodium10 mg

Potassium145 mg

Calcium40 mg

Iron4.3 mg

Magnesium23 mg

Phosphorus110 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A6.5 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.6 mg

Folate148 mcg

Choline4 mg

Caffeine0 mg

Water26 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 429. The excerpt below is the record exactly as published.

1 oz. of butter in half a pint, of milk, put it to a spoonful and a half of yeast of small beer, and a little salt. Put 2 lbs. of flour

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