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French Rolls
From Vegetarian cookery, 1891
Serves 5
Presented as published in 1891. 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
760Calories
27 gProtein
146 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories760 kcal
Protein27 g
Carbohydrates146 g
Fiber0.8 g
Sugars4.8 g
Total Fat17 g
Saturated Fat2.5 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol113 mg
Sodium622 mg
Potassium450 mg
Calcium168 mg
Iron11 mg
Magnesium64 mg
Phosphorus354 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A63 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate366 mcg
Choline77 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 113. The excerpt below is the record exactly as published.
French Rolls. Two pounds of flour, two ounces of butter, half an ounce of German yeast, two eggs, quarter of an ounce of salt, and one pint of milk
Cook this with the app: pantry check, scaling, and the assistant.