ICE BOX ROLLS
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. 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
2145Calories
0 gProtein
26 gCarbs
227 gFat
Full nutrition (33 nutrients)
Calories2145 kcal
Protein0 g
Carbohydrates26 g
Fiber0 g
Sugars25 g
Total Fat227 g
Saturated Fat89 g
Monounsaturated Fat102 g
Polyunsaturated Fat25 g
Cholesterol215 mg
Sodium7470 mg
Potassium2.8 mg
Calcium265 mg
Iron0.6 mg
Magnesium1.5 mg
Phosphorus97 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline113 mg
Caffeine0 mg
Water0.3 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 1. The excerpt below is the record exactly as published.
ICE BOX ROLLS x/2 lb. lard 1 qt. sweet milk 2 tablespoon sugar Let this come to a boil, then cool to a luke warm. Dissolve 1 cake of yeast into this mixture. Beat in enough flour to make a medium paste. Beat all lumps out and let rise until bubbles appear on top or until doubled in size. Add 1 large tablespoon of salt, 1 teaspoon of baking powder
Cook this with the app: pantry check, scaling, and the assistant.