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Hamburg Rolls
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 7
Mold the rolls in ovals and set on pans dusted with flour and cornmeal.
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
439Calories
31 gProtein
39 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories439 kcal
Protein31 g
Carbohydrates39 g
Fiber8.7 g
Sugars27 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol67 mg
Sodium4157 mg
Potassium1146 mg
Calcium697 mg
Iron0.7 mg
Magnesium84 mg
Phosphorus769 mg
Zinc4.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.3 mcg
Vitamin C0.1 mg
Vitamin A178 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.8 mg
Vitamin B123 mcg
Thiamin (B1)3.9 mg
Riboflavin (B2)2.1 mg
Niacin (B3)14 mg
Folate758 mcg
Choline110 mg
Caffeine0 mg
Water492 g
Estimated from matched ingredients across 7 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.
HAMBURG ROLLS. 1 gallon milk, 8 ozs. yeast, 2% ozs. salt
Cook this with the app: pantry check, scaling, and the assistant.