Lunch Rolls

Name: Lunch Rolls
Ingredients: 1 quart flour; 1 teaspoon salt; 2 teaspoons Royal Baking Powder; 1 tablespoon butter or lard; 1 pint milk

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

2254Calories

71 gProtein

412 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories2254 kcal

Protein71 g

Carbohydrates412 g

Fiber0 g

Sugars23 g

Total Fat36 g

Saturated Fat14 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol71 mg

Sodium3228 mg

Potassium1414 mg

Calcium1349 mg

Iron29 mg

Magnesium195 mg

Phosphorus1914 mg

Zinc5.7 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)5 mg

Riboflavin (B2)2.9 mg

Niacin (B3)34 mg

Folate803 mcg

Choline93 mg

Caffeine0 mg

Water479 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 10. The excerpt below is the record exactly as published.

Lunch Rolls. — 1 quart flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 1 pint milk

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