Lunch Rolls

Name: Lunch Rolls
Ingredients: 1 cake Fleischmann's yeast; 2 tablespoons butter (heaping); 1/2 cup milk; 1 egg; 1 tablespoon sugar; 1 teaspoon salt; Flour to make a stiff dough

From Anson County cook book, 1928

Recipe by Mrs. W. L. McKinnon.

Presented as published in 1928. 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

1498Calories

45 gProtein

309 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1498 kcal

Protein45 g

Carbohydrates309 g

Fiber0 g

Sugars18 g

Total Fat31 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol78 mg

Sodium2390 mg

Potassium700 mg

Calcium227 mg

Iron21 mg

Magnesium115 mg

Phosphorus534 mg

Zinc3.2 mg

Copper0.6 mg

Manganese2.9 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)1.8 mg

Niacin (B3)25 mg

Folate602 mcg

Choline22 mg

Caffeine0 mg

Water149 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 22. The excerpt below is the record exactly as published.

LUNCH ROLLS 1 cake Fleischmann's yeast 2 tablespoons butter (heaping) \\i cup milk 1 egg 1 tablespoon sugar 1 teaspoon salt Flour to make a stiff dough

Cook this with the app: pantry check, scaling, and the assistant.