French Rolls (Vienna Bread)

Name: French Rolls (Vienna Bread)
Ingredients: 7 lbs. flour; 3 ozs. lard; 4 ozs. sugar; 2 ozs. yeast; 1 oz. salt; If- pints warm milk

From Sea Cookery, 1911

This quantity makes eight dozen rolls.

Presented as published in 1911. 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

13009Calories

369 gProtein

2591 gCarbs

137 gFat

Full nutrition (33 nutrients)

Calories13009 kcal

Protein369 g

Carbohydrates2591 g

Fiber15 g

Sugars113 g

Total Fat137 g

Saturated Fat34 g

Monounsaturated Fat41 g

Polyunsaturated Fat9.5 g

Cholesterol81 mg

Sodium11093 mg

Potassium4864 mg

Calcium628 mg

Iron180 mg

Magnesium879 mg

Phosphorus3790 mg

Zinc27 mg

Copper5.2 mg

Manganese24 mg

Vitamin D2.1 mcg

Vitamin C0.2 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B62.9 mg

Vitamin B120 mcg

Thiamin (B1)36 mg

Riboflavin (B2)16 mg

Niacin (B3)237 mg

Folate6407 mcg

Choline60 mg

Caffeine0 mg

Water315 g

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 92. The excerpt below is the record exactly as published.

7 lbs. flour 3 ozs. lard 4 ozs. sugar FRENCH ROLLS (Vienna Bread). 2 ozs. yeast or \ pt. of liquid yeast 1 oz. salt If- pints warm milk

Cook this with the app: pantry check, scaling, and the assistant.