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French Rolls

Name: French Rolls
Yield: 6 servings
Ingredients: Make them up over-night with yeast as for light bread; adding the yolk of an egg to each pint of flour; work in 1 oz. of butter to a pint of flour

From Harper's cook book encyclopædia, 1902

Serves 6

Make into long, narrow-shaped rolls of small size.

Presented as published in 1902. 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

165Calories

6 gProtein

32 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories165 kcal

Protein5.6 g

Carbohydrates32 g

Fiber0 g

Sugars0 g

Total Fat5.3 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol42 mg

Sodium13 mg

Potassium69 mg

Calcium13 mg

Iron2.5 mg

Magnesium12 mg

Phosphorus63 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A13 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.8 mg

Folate71 mcg

Choline25 mg

Caffeine0 mg

Water11 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 47. The excerpt below is the record exactly as published.

Make them up over- night with yeast as for light bread, adding the yolk of an egg to each pint of flour ; work it well, and in the morning work in 1 oz. of butter to a pint of flour

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