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French Rolls

Name: French Rolls
Yield: 2 servings
Ingredients: Rub 1 oz. of butter; into 1 lb. of flour; mix one egg, well beaten; a little yeast; as much milk as will make a dough of a middling stiffness

From Consult me, 1902

Serves 2

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

939Calories

32 gProtein

181 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories939 kcal

Protein32 g

Carbohydrates181 g

Fiber0 g

Sugars6 g

Total Fat21 g

Saturated Fat3 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol141 mg

Sodium88 mg

Potassium528 mg

Calcium209 mg

Iron13 mg

Magnesium78 mg

Phosphorus420 mg

Zinc2.5 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D1.7 mcg

Vitamin C0 mg

Vitamin A79 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)15 mg

Folate375 mcg

Choline95 mg

Caffeine0 mg

Water151 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 226. The excerpt below is the record exactly as published.

FRENCH ROLLS.— Rub 1 oz. of butter into 1 lb. of flour, mix one egg, well beaten, a little yeast, not bitter, as much milk as will make a dough of a middling stifihess

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