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French Rolls

Name: French Rolls
Yield: 3 servings
Ingredients: One ounce of butter; one salt-spoonful of salt; one half pint of milk; one egg; two table-spoonfuls of brewer's yeast; one and one half pound of flour

From Handbook of practical cookery, 1886

Serves 3

Serve hot.

Presented as published in 1886. 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

899Calories

30 gProtein

182 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories899 kcal

Protein30 g

Carbohydrates182 g

Fiber1.7 g

Sugars3.9 g

Total Fat14 g

Saturated Fat1.6 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol32 mg

Sodium3273 mg

Potassium492 mg

Calcium148 mg

Iron13 mg

Magnesium74 mg

Phosphorus368 mg

Zinc2.5 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A26 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)18 mg

Folate508 mcg

Choline16 mg

Caffeine0 mg

Water96 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 133. The excerpt below is the record exactly as published.

French Bolls.— One ounce of butter, one salt-spoonful of salt, one half pint of milk, one egg, two table-spoonfuls of brewer's yeast, one and one half pound of flour

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