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French Rolls
From The new home cook book, 1896
Serves 3
Presented as published in 1896. 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
718Calories
26 gProtein
135 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories718 kcal
Protein26 g
Carbohydrates135 g
Fiber0.8 g
Sugars4 g
Total Fat8.5 g
Saturated Fat2.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol134 mg
Sodium83 mg
Potassium425 mg
Calcium151 mg
Iron10 mg
Magnesium60 mg
Phosphorus348 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate356 mcg
Choline113 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new home cook book (1896), page 117. The excerpt below is the record exactly as published.
FRENCH EOLLS. Mrs. Thos. Orton. Take one-half cup of yeast, rub a small one-half cup of VALUABLE RECIPES. 293 butter in the flour (you will have to guess the quantity), then add the yeast, and water enough to wet ; mix as for soda biscuit. Let it rise till morning. Roll in thin sheets, and cut into squares, spread a very little butter on each, and sprinkle a little flour on to roll up. Put in the pan when light, bake twenty minutes. Nice. FKENCH KOLLS. Etta C. Springer. One quart flour, add two eggs, one-half pint milk, table- spoon of yea
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