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French Rolls
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Presented as published in 1901. 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
16Calories
0 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories16 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.8 g
Saturated Fat1.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.8 mg
Sodium0.2 mg
Potassium0.5 mg
Calcium0.5 mg
Iron0 mg
Magnesium0 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.4 mg
Caffeine0 mg
Water0.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 46. The excerpt below is the record exactly as published.
French Rolls. — These may be made of the bread dough prepared for baking. When making bread, reserve enough dough for rolls. Work into this a tablespoonful of lard or butter
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