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Graham Rolls a la James Gilliland
From The Swedish, French, American cook book, 1918
Serves 12
Presented as published in 1918. 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
257Calories
5 gProtein
36 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories257 kcal
Protein5.3 g
Carbohydrates36 g
Fiber0.5 g
Sugars3.7 g
Total Fat10 g
Saturated Fat2.8 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol3.7 mg
Sodium100 mg
Potassium105 mg
Calcium127 mg
Iron2.4 mg
Magnesium15 mg
Phosphorus186 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate69 mcg
Choline7.6 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 613. The excerpt below is the record exactly as published.
Graham Rolls a la James Gilliland Petits Pains de Farine Graham, a la James Gilliland Two cups graham flour, two cups wheat flour, three teaspoons Royal baking powder, small half cup shortening, two tablespoons sugar, one and a half cups milk
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