nut-freeegg-freesoy-freefish-freeshellfish-free
Paokee House Rolls
From The new home cook book, 1896
Serves 3
They ought to bake in ten or fifteen minutes. In cold weather, the sponge should be made at night.
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
766Calories
28 gProtein
148 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories766 kcal
Protein28 g
Carbohydrates148 g
Fiber6.7 g
Sugars8.4 g
Total Fat16 g
Saturated Fat2 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.5 g
Cholesterol25 mg
Sodium17 mg
Potassium466 mg
Calcium41 mg
Iron9.9 mg
Magnesium58 mg
Phosphorus341 mg
Zinc3.2 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)21 mg
Folate849 mcg
Choline10 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new home cook book (1896), page 116. The excerpt below is the record exactly as published.
PAEKEE HOUSE EOLLS. Alice M. Adams, Mrs. J. P. Hoit, and others. Two quarts flour, make a hole in the top, put in a piece of butter the size of an egg, a little salt, and a tablespoon of white sugar; pour over this a pint of milk previously boiled and cooled, and one-half teacup of good yeast. When the sponge is light, mould for fifteen minutes, let it rise again and cut into round cakes, butter on one side and turn over on itself, bake in a quick oven. PAEKEE HOUSE EOLLS. Mrs. A. H. Dashiell, Bricksburg, N. J. One quart sifted flour, one-half cup yeast, two table- spoons of sugar, salt, two tablespoons butter and one of lard ; pour one pint of boiling milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.