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French Rolls (Flutes)
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
The rolls may be baked without steam, set on pans dusted with cornmeal and flour, cut and washed before and after baking.
Presented as published in 1907. 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
163Calories
6 gProtein
31 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein6.5 g
Carbohydrates31 g
Fiber1.3 g
Sugars2.8 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium361 mg
Potassium70 mg
Calcium31 mg
Iron2.3 mg
Magnesium19 mg
Phosphorus63 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate74 mcg
Choline4.8 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 130. The excerpt below is the record exactly as published.
FRENCH BOLLS. FLUTES. This roll is used largely as a dinner roll. It is made in the shape of a small French loaf, and weighs about three ounces. The roll is made long with pointed ends, given several cuts, and baked on the hearth and in steam. Take from the French bread doughs No. 896 or No. 898
Cook this with the app: pantry check, scaling, and the assistant.