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French Rolls
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Presented as published in 1898. 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
291Calories
9 gProtein
59 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories291 kcal
Protein9.4 g
Carbohydrates59 g
Fiber0 g
Sugars0.2 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol32 mg
Sodium15 mg
Potassium121 mg
Calcium24 mg
Iron4.4 mg
Magnesium22 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate125 mcg
Choline25 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 369. The excerpt below is the record exactly as published.
French Rolls. — For six French Rolls exactly double the quantities given in the recipe for Hot Rolls, and add a well- M M 2 53^ BREAD, BISCUITS, AND CAKES beaten egg. Add the egg when you begin to moisten, and use enough milk to make a firm dough
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