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French Rolls

Name: French Rolls
Yield: 3 servings
Ingredients: One quart of flour; one teaspoon salt; four teaspoonfuls baking powder; nearly one pint milk

From The Toronto Cook Book, 1915

Serves 3

Presented as published in 1915. 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

713Calories

24 gProtein

138 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories713 kcal

Protein24 g

Carbohydrates138 g

Fiber0 g

Sugars7.8 g

Total Fat7.7 g

Saturated Fat3 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol19 mg

Sodium1470 mg

Potassium472 mg

Calcium580 mg

Iron10 mg

Magnesium66 mg

Phosphorus474 mg

Zinc1.9 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D1.6 mcg

Vitamin C0 mg

Vitamin A52 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1 mg

Niacin (B3)11 mg

Folate268 mcg

Choline29 mg

Caffeine0 mg

Water160 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 10. The excerpt below is the record exactly as published.

French Rolls One quart of flour, one teaspoon salt, four teaspoonfuls baking powder, nearly one pint milk

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