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Graham Rolls
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
701Calories
21 gProtein
135 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories701 kcal
Protein21 g
Carbohydrates135 g
Fiber2 g
Sugars6.3 g
Total Fat7.9 g
Saturated Fat3.1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol16 mg
Sodium1298 mg
Potassium422 mg
Calcium444 mg
Iron9.4 mg
Magnesium59 mg
Phosphorus400 mg
Zinc2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate276 mcg
Choline31 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 10. The excerpt below is the record exactly as published.
Graham Rolls One pint Graham, one pint white flour, one teaspoon salt, one teaspoonful lard, three teaspoonfuls baking powder, three-quarters pint of milk
Cook this with the app: pantry check, scaling, and the assistant.