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Milk Rolls
From Royal Victoria cook book, 1900
Serves 12
Recipe by Mrs. JAmeEs Hoaa.
Presented as published in 1900. 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
551Calories
2 gProtein
5 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories551 kcal
Protein1.9 g
Carbohydrates5.1 g
Fiber0 g
Sugars5.1 g
Total Fat60 g
Saturated Fat37 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol159 mg
Sodium218 mg
Potassium78 mg
Calcium67 mg
Iron0 mg
Magnesium6.3 mg
Phosphorus58 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A504 mcg
Vitamin E1.7 mg
Vitamin K5 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate2.2 mcg
Choline21 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 43. The excerpt below is the record exactly as published.
MILK ROLLS.—Seald 1 pint milk ; when cool enough, add 1 small teaspoon salt, I tablespoon white sugar, and the largest 4 of a yeast cake. Mix a sponge as you would for BREAD, BISCUITS AND ROLLS. M15 bread ; let it rise over night; in the morning add 4 cup of melted butter and 2 tablespoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.