Milk Rolls

Name: Milk Rolls
Ingredients: Dissolve J-oz. yeast; in £-pint milk; Add pinch of salt; mix to a smooth dough with flour

From The "ideal" cookery book, 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

192Calories

14 gProtein

17 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories192 kcal

Protein14 g

Carbohydrates17 g

Fiber3.8 g

Sugars12 g

Total Fat8.9 g

Saturated Fat4.7 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium100 mg

Potassium501 mg

Calcium304 mg

Iron0.3 mg

Magnesium37 mg

Phosphorus336 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)6 mg

Folate332 mcg

Choline48 mg

Caffeine0 mg

Water215 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 6. The excerpt below is the record exactly as published.

Milk Rolls. Dissolve J-oz. yeast in £-pint milk. Add pinch of salt and mix to a smooth dough with flour

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