Finger Rolls or Lady Washington Rolls

Name: Finger Rolls or Lady Washington Rolls
Ingredients: two ounces of compressed yeast; two quarts of warm milk; one-half of a pound of lard and butter; six ounces of sugar; two and one-half ounces of salt; another quart of milk; one quart of water; sufficient flour (mixed) to make medium dough

From Perfection in baking, 1895

Presented as published in 1895. 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

3286Calories

37 gProtein

225 gCarbs

258 gFat

Full nutrition (34 nutrients)

Calories3286 kcal

Protein37 g

Carbohydrates225 g

Fiber4.6 g

Sugars217 g

Total Fat258 g

Saturated Fat159 g

Monounsaturated Fat72 g

Polyunsaturated Fat9.4 g

Omega-30.1 g

Cholesterol698 mg

Sodium27921 mg

Potassium1833 mg

Calcium1266 mg

Iron2.2 mg

Magnesium149 mg

Phosphorus1182 mg

Zinc9.9 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D9.4 mcg

Vitamin C0.1 mg

Vitamin A2217 mcg

Vitamin E6.8 mg

Vitamin K20 mcg

Vitamin B60.8 mg

Vitamin B125.3 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)2 mg

Niacin (B3)8 mg

Folate445 mcg

Choline242 mg

Caffeine0 mg

Water1844 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 38. The excerpt below is the record exactly as published.

inger Rolls or L,ady Washington Rolls. Dissolve two ounces of compressed yeast in two quarts of warm milk; add one-half of a pound of lard and butter, six ounces of sugar, two and one-half ounces of salt, another quart of milk, one quart of water, and sufficient flour (mixed) to make medium dough

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