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Graham Breakfast Rolls
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 3
Presented as published in 1882. 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
443Calories
16 gProtein
97 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories443 kcal
Protein16 g
Carbohydrates97 g
Fiber13 g
Sugars36 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium425 mg
Potassium1525 mg
Calcium49 mg
Iron3 mg
Magnesium85 mg
Phosphorus331 mg
Zinc2.9 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6.1 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate627 mcg
Choline45 mg
Caffeine0 mg
Water398 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 100. The excerpt below is the record exactly as published.
GRAHAM BREAKFAST ROLLS. Two pounds potatoes, boiled and pressed through a colander, i pint of water, one-half a cup of sugar, one-half a tea-spoonful of salt, one-half a cup of yeast
Cook this with the app: pantry check, scaling, and the assistant.