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Paokee House Rolls

Name: Paokee House Rolls
Yield: 5 servings
Ingredients: Two quarts flour; a piece of butter the size of an egg; a tablespoon of white sugar; a pint of milk previously boiled and cooled; one-half teacup of good yeast; a little salt

From The new home cook book, 1896

Serves 5

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

851Calories

31 gProtein

168 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories851 kcal

Protein31 g

Carbohydrates168 g

Fiber4 g

Sugars7.2 g

Total Fat26 g

Saturated Fat2 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol65 mg

Sodium51 mg

Potassium566 mg

Calcium166 mg

Iron12 mg

Magnesium74 mg

Phosphorus414 mg

Zinc3.1 mg

Copper0.4 mg

Manganese1.6 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A31 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60.4 mg

Vitamin B120.5 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)1.6 mg

Niacin (B3)20 mg

Folate670 mcg

Choline22 mg

Caffeine0 mg

Water110 g

Estimated from matched ingredients across 5 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

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