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Light Luncheon Rolls
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
569Calories
19 gProtein
111 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein19 g
Carbohydrates111 g
Fiber1 g
Sugars12 g
Total Fat11 g
Saturated Fat2.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol30 mg
Sodium1220 mg
Potassium430 mg
Calcium178 mg
Iron7.5 mg
Magnesium53 mg
Phosphorus302 mg
Zinc2.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate299 mcg
Choline26 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 51. The excerpt below is the record exactly as published.
LIGHT LUNCHEON ROLLS— Heat one cup of milk to the scalding point in a double boiler, add one rounding tablespoon of butter, one level tablespoon of sugar, and one level teaspoon of salt. Stir and set into cold water until lukewarm, then add one yeast cake dissolved in one-quarter cup of lukewarm water, and two cups of flour
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