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French Rolls
From Cassell's dictionary of cookery, 1892
Serves 8
Time: 15 to 20 minutes to bake.
Presented as published in 1892. 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
227Calories
8 gProtein
45 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories227 kcal
Protein8.2 g
Carbohydrates45 g
Fiber0.8 g
Sugars0 g
Total Fat4.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol32 mg
Sodium12 mg
Potassium116 mg
Calcium16 mg
Iron3.4 mg
Magnesium18 mg
Phosphorus94 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate167 mcg
Choline19 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 554. The excerpt below is the record exactly as published.
French Rolls. — Rub together a pound of flour and an ounce of butter ; when well blended mix -with, the flour and butter a small quantity of yeast vrith enough milk to form a stiff dough, an egg, and a little salt
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