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Hannah's Rolls
From Virginia Cookery-book, 1884
Serves 12
Knead with firm and light pressure.
Presented as published in 1884. 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
357Calories
14 gProtein
70 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories357 kcal
Protein14 g
Carbohydrates70 g
Fiber3.3 g
Sugars0 g
Total Fat3.3 g
Saturated Fat0.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Cholesterol1.1 mg
Sodium397 mg
Potassium232 mg
Calcium20 mg
Iron5 mg
Magnesium29 mg
Phosphorus169 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate424 mcg
Choline4.5 mg
Caffeine0 mg
Water8.9 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 12. The excerpt below is the record exactly as published.
Hannah's Rolls. Two quarts of flour, one table-spoonful of lard, two gills of yeast, two teaspoonf uls of salt
Cook this with the app: pantry check, scaling, and the assistant.