Finger-Shaped Breakfast Rolls

Name: Finger-Shaped Breakfast Rolls
Ingredients: one pound of flour; two ounces of butter; the whites of three eggs; a teaspoonful of strong yeast; enough milk (with a little salt) to make a stiff dough

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

1885Calories

70 gProtein

353 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories1885 kcal

Protein70 g

Carbohydrates353 g

Fiber0.8 g

Sugars0.6 g

Total Fat67 g

Saturated Fat4.7 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol691 mg

Sodium229 mg

Potassium864 mg

Calcium179 mg

Iron28 mg

Magnesium142 mg

Phosphorus817 mg

Zinc5.5 mg

Copper0.8 mg

Manganese3.5 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B121.3 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.8 mg

Niacin (B3)32 mg

Folate869 mcg

Choline442 mg

Caffeine0 mg

Water169 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 113. The excerpt below is the record exactly as published.

FINGER-SHAPED BREAKFAST ROLLS SIFT one pound of flour and rub into it two ounces of butter. Mix in the whites of three eggs beaten to a froth, and a teaspoonful of strong yeast. Add enough milk (with a little salt) to make a stiff dough

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