French Rolls

Name: French Rolls
Ingredients: One quart of flour; 1 teaspoonful of salt; 2 eggs; 1 large tablespoonful of lards; 2 tablespoonfuls of yeast

From Two hundred tested recipes, 1920

Presented as published in 1920. 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

2162Calories

75 gProtein

396 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories2162 kcal

Protein75 g

Carbohydrates396 g

Fiber5 g

Sugars0.4 g

Total Fat32 g

Saturated Fat8.6 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol385 mg

Sodium2495 mg

Potassium999 mg

Calcium158 mg

Iron30 mg

Magnesium156 mg

Phosphorus858 mg

Zinc6.4 mg

Copper0.9 mg

Manganese3.9 mg

Vitamin D2.3 mcg

Vitamin C0.1 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.4 mcg

Vitamin B60.8 mg

Vitamin B120.9 mcg

Thiamin (B1)6.8 mg

Riboflavin (B2)3.4 mg

Niacin (B3)41 mg

Folate1285 mcg

Choline307 mg

Caffeine0 mg

Water126 g

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 1. The excerpt below is the record exactly as published.

FRENCH ROLLS. One quart of flour, 1 teaspoonful of salt, 2 eggs, 1 large tablespoonful of lards.2 tablespoonfuls of yeast

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