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Hot Cereal Rolls
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. 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
153Calories
4 gProtein
32 gCarbs
1 gFat
Full nutrition (30 nutrients)
Calories153 kcal
Protein4.3 g
Carbohydrates32 g
Fiber0.5 g
Sugars0.1 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Sodium0.8 mg
Potassium60 mg
Calcium8.2 mg
Iron2.2 mg
Magnesium11 mg
Phosphorus45 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate69 mcg
Choline2.2 mg
Water4.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 66. The excerpt below is the record exactly as published.
HOT CEREAL ROLLS.— Mush, or any cereal that can be warmed over, will make nice rolls. Add graham flour to form a stiff dough. Knead it very little, cut into shape of rolls and bake quickly. If the mush is of cornmeal, fine white flour may be added
Cook this with the app: pantry check, scaling, and the assistant.