vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Finger Rolls
From Lessons in cooking through preparation of meals, 1912
Serves 3
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
958Calories
18 gProtein
141 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories958 kcal
Protein18 g
Carbohydrates141 g
Fiber0 g
Sugars8.4 g
Total Fat52 g
Saturated Fat8.7 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.2 g
Cholesterol42 mg
Sodium2196 mg
Potassium234 mg
Calcium829 mg
Iron11 mg
Magnesium51 mg
Phosphorus475 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate268 mcg
Choline0 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 153. The excerpt below is the record exactly as published.
Finger Rolls ]\Iix and sift twice i qt. flour, 2 T sugar, i t salt, and 3 T baking-powder. Cut in ^ c shortening, lard, snowdrift, APBIL MENUS 277 etc.; mix to a soft dough using about i^ c equal parts milk and water, toss onto a floured board. With the back of the spoon pat it out to about one inch in thickness, tak- ing care that there is no flour on the top of the dough. Soften 4 T butter
Cook this with the app: pantry check, scaling, and the assistant.