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French Rolls
From With a saucepan over the sea, 1902
Serves 3
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
597Calories
20 gProtein
124 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories597 kcal
Protein20 g
Carbohydrates124 g
Fiber2.2 g
Sugars4.2 g
Total Fat2.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.3 mg
Potassium285 mg
Calcium31 mg
Iron8.7 mg
Magnesium45 mg
Phosphorus216 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1 mg
Niacin (B3)14 mg
Folate437 mcg
Choline2.7 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 69. The excerpt below is the record exactly as published.
FRENCH ROLLS. Dissolve a teacupful of yeast in i quart of warm milk, add i pound of fine flour^ and set to rise 210 With a Saucepan over the Sea 3 hours. Add a tablespoonful of sugar, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.