Hot Rolls
From The Williamston cook book, 1950
Fix not later than 9 o’clock for a 12 o’clock meal. Recipe by Mrs. James T. Clay.
Presented as published in 1950. 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
1648Calories
9 gProtein
158 gCarbs
111 gFat
Full nutrition (33 nutrients)
Calories1648 kcal
Protein8.8 g
Carbohydrates158 g
Fiber3.9 g
Sugars101 g
Total Fat111 g
Saturated Fat43 g
Monounsaturated Fat49 g
Polyunsaturated Fat13 g
Cholesterol103 mg
Sodium821 mg
Potassium98 mg
Calcium239 mg
Iron24 mg
Magnesium25 mg
Phosphorus50 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.9 mg
Folate96 mcg
Choline63 mg
Caffeine0 mg
Water669 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 7. The excerpt below is the record exactly as published.
HOT ROLLS 1 cake Fleishmans yeast Y% cup sugar 1% cup cold water % cup lard 1% cup boiling water 1 egg white
Cook this with the app: pantry check, scaling, and the assistant.