vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Luncheon Rolls or Brioche
From Boston Cooking-School cook book, 1896
Serves 4
Makes 12 to 18 rolls.
Presented as published in 1896. 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
343Calories
9 gProtein
61 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories343 kcal
Protein8.7 g
Carbohydrates61 g
Fiber0.7 g
Sugars6.5 g
Total Fat7.3 g
Saturated Fat3.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol21 mg
Sodium196 mg
Potassium116 mg
Calcium27 mg
Iron3.9 mg
Magnesium20 mg
Phosphorus93 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A54 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.5 mg
Folate150 mcg
Choline12 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 34. The excerpt below is the record exactly as published.
LUNCHEON ROLLS OR BRIOCHE Y cup scalded milk 2 tablespoons melted butter 2 tablespoons sugar 1 egg, beaten VY teaspoon salt Few gratings from rind of Y% yeast cake dissolved in lemon 2 tablespoons lukewarm water Flour (about 2 cups)
Cook this with the app: pantry check, scaling, and the assistant.