Luncheon Rolls
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
2065Calories
36 gProtein
257 gCarbs
103 gFat
Full nutrition (34 nutrients)
Calories2065 kcal
Protein36 g
Carbohydrates257 g
Fiber0 g
Sugars112 g
Total Fat103 g
Saturated Fat60 g
Monounsaturated Fat29 g
Polyunsaturated Fat4.5 g
Omega-30.4 g
Cholesterol447 mg
Sodium2516 mg
Potassium719 mg
Calcium404 mg
Iron12 mg
Magnesium90 mg
Phosphorus574 mg
Zinc3.1 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A894 mcg
Vitamin E3.1 mg
Vitamin K7.7 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)13 mg
Folate328 mcg
Choline211 mg
Caffeine0 mg
Water407 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 83. The excerpt below is the record exactly as published.
Luncheon Rolls Ingredients : i c. milk i tsp. salt j c. sugar \ yeast cake i egg \ c. lukewarm water \ c. melted butter i^ c. flour
Cook this with the app: pantry check, scaling, and the assistant.