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Hot Rolls
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. 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
916Calories
29 gProtein
184 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories916 kcal
Protein29 g
Carbohydrates184 g
Fiber0 g
Sugars6.6 g
Total Fat19 g
Saturated Fat2.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol50 mg
Sodium10509 mg
Potassium520 mg
Calcium636 mg
Iron14 mg
Magnesium79 mg
Phosphorus541 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A44 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)15 mg
Folate363 mcg
Choline24 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 368. The excerpt below is the record exactly as published.
Hot Rolls. — For eight rolls of an ounce and a half each take eight ounces of fine flour, a quarter of an ounce of Yeatman’s baking powder, a saltspoonful of salt, and half an ounce of butter. Spread the flour in an enamelled pan, sprinkle the baking powder and salt over its surface, mix well, then rub the butter into it. Now begin to moisten by degrees with milk or buttermilk, working the dough with two wooden spoons. Nine tablespoonfuls of milk
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