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French Rolls
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 5
Serve hot.
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
777Calories
28 gProtein
149 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories777 kcal
Protein28 g
Carbohydrates149 g
Fiber1.3 g
Sugars7.3 g
Total Fat10 g
Saturated Fat2.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol92 mg
Sodium1472 mg
Potassium469 mg
Calcium168 mg
Iron11 mg
Magnesium65 mg
Phosphorus366 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A63 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)14 mg
Folate417 mcg
Choline78 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 198. The excerpt below is the record exactly as published.
Frenoh Rolls One pint of milk, one yeast-cake, whites of two eggs, one tablespoon of butter, one tablespoon of sugar, one tablespoon of salt, two pounds of flour
Cook this with the app: pantry check, scaling, and the assistant.