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French Rolls

Name: French Rolls
Yield: 8 servings
Ingredients: Into I pound of flour; 2 ounces of butter; the whites of 3 eggs; a table-spoonful of good yeast; milk enough to make a stiff dough

From Dr. M'Millan's formulas and domestic guide, 1882

Serves 8

Presented as published in 1882. 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

240Calories

9 gProtein

45 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories240 kcal

Protein9.1 g

Carbohydrates45 g

Fiber0.3 g

Sugars0.2 g

Total Fat8.6 g

Saturated Fat0.7 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol87 mg

Sodium30 mg

Potassium120 mg

Calcium26 mg

Iron3.5 mg

Magnesium19 mg

Phosphorus110 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A31 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.3 mg

Folate127 mcg

Choline56 mg

Caffeine0 mg

Water24 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 100. The excerpt below is the record exactly as published.

FRENCH ROLLS. Into I pound of flour rub 2 ounces of butter and the whites of 3 eggs, well beaten, add a table- spoonful of good yeast, a little salt and milk enough to make a stiff dough

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