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German Butter Boui Split Roll
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
The same mixture is made into split rolls, like the French split roll.
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
839Calories
13 gProtein
23 gCarbs
78 gFat
Full nutrition (34 nutrients)
Calories839 kcal
Protein13 g
Carbohydrates23 g
Fiber2.3 g
Sugars20 g
Total Fat78 g
Saturated Fat32 g
Monounsaturated Fat33 g
Polyunsaturated Fat7.9 g
Omega-30 g
Cholesterol100 mg
Sodium2315 mg
Potassium520 mg
Calcium364 mg
Iron0.2 mg
Magnesium39 mg
Phosphorus350 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A94 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.7 mg
Folate199 mcg
Choline89 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 132. The excerpt below is the record exactly as published.
ERMAN BUTTER BOUi. SPLIT ROLL. 6 quarts milk, 6 ozs. yeast, 4 ozs. sugar, 4 ozs. salt, 3 lbs. butter and lard
Cook this with the app: pantry check, scaling, and the assistant.