Milk Rolls
From Raleigh recipe book, 1925
Presented as published in 1925. 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
2545Calories
71 gProtein
423 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories2545 kcal
Protein71 g
Carbohydrates423 g
Fiber0 g
Sugars36 g
Total Fat64 g
Saturated Fat25 g
Monounsaturated Fat22 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol97 mg
Sodium2533 mg
Potassium1414 mg
Calcium700 mg
Iron28 mg
Magnesium193 mg
Phosphorus1034 mg
Zinc5.7 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.5 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
Choline107 mg
Caffeine0 mg
Water597 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 3. The excerpt below is the record exactly as published.
MILK ROLLS Put one pint of milk on the stove and just as it comes to a boil add three tablespoonfuls of lard, level. One tablespoon sugar, one teaspoon salt. Set this aside, until milk warm. Have one pint flour sifted in mixing bowl and beat the cooled milk into this. Then add one cake yeast which has been dissolved in one-half cup of warm water. Then beat in one quart flour
Cook this with the app: pantry check, scaling, and the assistant.