FRENCH ROLLS

Name: FRENCH ROLLS
Ingredients: One pint of milk; one small cup of home-made yeast; flour enough to make a stiff batter; one egg; one tablespoon of butter

From Home dissertations, 1891

You will have delicious rolls.

Presented as published in 1891. 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

848Calories

82 gProtein

84 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories848 kcal

Protein82 g

Carbohydrates84 g

Fiber40 g

Sugars24 g

Total Fat43 g

Saturated Fat12 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol276 mg

Sodium334 mg

Potassium2226 mg

Calcium674 mg

Iron4.1 mg

Magnesium145 mg

Phosphorus1543 mg

Zinc15 mg

Copper0.7 mg

Manganese0.5 mg

Vitamin D5.7 mcg

Vitamin C0.4 mg

Vitamin A236 mcg

Vitamin E0.8 mg

Vitamin K0.7 mcg

Vitamin B62.6 mg

Vitamin B123.2 mcg

Thiamin (B1)17 mg

Riboflavin (B2)6.9 mg

Niacin (B3)60 mg

Folate3511 mcg

Choline281 mg

Caffeine0 mg

Water477 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 128. The excerpt below is the record exactly as published.

FRENCH ROLLS. One pint of milk ; one small cup of home-made yeast ; flour enough to make a stiff batter ; raise over night ; in the morning add one egg, one tablespoon of butter

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