Milk Rolls
From Borwick's cookery book, 1890
Presented as published in 1890. 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
515Calories
0 gProtein
2 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories515 kcal
Protein0 g
Carbohydrates2.1 g
Fiber0 g
Sugars0 g
Total Fat57 g
Saturated Fat17 g
Monounsaturated Fat24 g
Polyunsaturated Fat13 g
Cholesterol58 mg
Sodium700 mg
Potassium0.4 mg
Calcium653 mg
Iron1 mg
Magnesium3.5 mg
Phosphorus880 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline69 mg
Caffeine0 mg
Water0.5 g
As published
This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 12. The excerpt below is the record exactly as published.
MILK ROLLS. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK^S BAKING POWDER. 2 ozs. dripping. Pinch of salt. Milk. Sieve flour, salt, and baking powder, rub in the drip- ping, and work to a smooth paste with milk. Cut into equal portions, make into rolls ; place on a greased flat tin, and bake in a hot oven. BREAKFAST ROLLS (1). 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK S BAKING POWDER. ozs. castor sugar. 4 ozs. margarine. J pint milk. Sieve the flour and baking powder together, rub well into it the margarine till the mixture is like bread 38 BORWICK'S COOKERY BOOK. crumbs, then add the sugar. Mix with milk into a soft dough. Cut into i8 pieces, and lay on a large, floured, flat baking tin, not too close together. Bake in very brisk oven. BREAKFAST ROLLS (2). 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER
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