Luncheon Rolls
From Two hundred tested recipes, 1920
Presented as published in 1920. 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
722Calories
13 gProtein
51 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories722 kcal
Protein13 g
Carbohydrates51 g
Fiber0 g
Sugars51 g
Total Fat53 g
Saturated Fat30 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.5 g
Omega-30.2 g
Cholesterol488 mg
Sodium732 mg
Potassium152 mg
Calcium70 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus211 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A528 mcg
Vitamin E2.3 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate49 mcg
Choline304 mg
Caffeine0 mg
Water85 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 2. The excerpt below is the record exactly as published.
LUNCHEON ROLLS One cup scalded milk, 4 tablespoons sugar, ™% tea- . $poon salt, I yeast cake, dissolved in 4 tablespoons luke-warm water, 4 tablespoons melted butter, 2 eggs, flour; add sugar and salt to milk; when luke-warm, add dissolved yeast cake and 1% cups of flour. Beat thoroughly, cover and let rise; then add butter, eggs well beaten, and enough flour to knead. Let rise again, take from bowl and roll to % inch thickness. Shape with small biscuit cutter, place in buttered pan close to- gether, let rise again, and bake for about twenty min- utes. MISS SADIE PARHAM. BEATEN BISCUIT One quart flour, %4 cup lard, 1% teaspoon salt,
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