Graham Rolls
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
2108Calories
60 gProtein
398 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories2108 kcal
Protein60 g
Carbohydrates398 g
Fiber6 g
Sugars13 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol42 mg
Sodium3136 mg
Potassium1081 mg
Calcium1052 mg
Iron28 mg
Magnesium162 mg
Phosphorus1665 mg
Zinc5.4 mg
Copper0.9 mg
Manganese4 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E1.2 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2.6 mg
Niacin (B3)32 mg
Folate828 mcg
Choline76 mg
Caffeine0 mg
Water270 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 9. The excerpt below is the record exactly as published.
Graham Rolls. — 1 pint Graham flour, 1 pint wheat flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, \ pint milk
Cook this with the app: pantry check, scaling, and the assistant.