French Breakfast Rolls
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
635Calories
16 gProtein
48 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein16 g
Carbohydrates48 g
Fiber0 g
Sugars49 g
Total Fat54 g
Saturated Fat20 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol116 mg
Sodium187 mg
Potassium734 mg
Calcium602 mg
Iron0 mg
Magnesium58 mg
Phosphorus495 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline100 mg
Caffeine0 mg
Water432 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 32. The excerpt below is the record exactly as published.
FRENCH BREAKFAST ROLLS: MRS. GILBERSON. One tablespoonful butter. Two tablespoonfuls lard. Two tablespoonfuls sugar. Add to one pint milk boiled
Cook this with the app: pantry check, scaling, and the assistant.