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French Rolls
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Recipe by Miss C. Clements.
Presented as published in 1907. 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
915Calories
30 gProtein
182 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories915 kcal
Protein30 g
Carbohydrates182 g
Fiber1 g
Sugars5.9 g
Total Fat19 g
Saturated Fat2.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol48 mg
Sodium54 mg
Potassium528 mg
Calcium196 mg
Iron13 mg
Magnesium77 mg
Phosphorus393 mg
Zinc2.4 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate446 mcg
Choline23 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 67. The excerpt below is the record exactly as published.
French Rolls. 2lbs. Flour. 2ozs. of Butter, ipt. of Milk. ^oz. German Yeast
Cook this with the app: pantry check, scaling, and the assistant.