vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
French Rolls No. 2
From The art of cookery, 1899
Serves 1
Leave space between rolls for perfect crust.
Presented as published in 1899. 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
156Calories
4 gProtein
29 gCarbs
2 gFat
Full nutrition (12 nutrients)
Calories156 kcal
Protein3.6 g
Carbohydrates29 g
Fiber1.2 g
Sugars2.4 g
Total Fat1.8 g
Saturated Fat0 g
Cholesterol0 mg
Sodium276 mg
Calcium0 mg
Iron2.2 mg
Vitamin C0 mg
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 87. The excerpt below is the record exactly as published.
French Rolls No. 2. — Divide a piece of bread dough large enough for a small loaf of bread
Cook this with the app: pantry check, scaling, and the assistant.