Parker House Rolls

Name: Parker House Rolls
Ingredients: 2 c. scalded milk; 1^ tsp. salt; 3 tbsp. butter; 1 yeast cake; 2 tbsp. sugar; 3 c. flour to make sponge; About 3 c. flour to make dough

From Food study, 1917

See cook books for directions.

Presented as published in 1917. 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

2850Calories

82 gProtein

607 gCarbs

44 gFat

Full nutrition (33 nutrients)

Calories2850 kcal

Protein82 g

Carbohydrates607 g

Fiber0 g

Sugars25 g

Total Fat44 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol94 mg

Sodium3519 mg

Potassium1032 mg

Calcium151 mg

Iron42 mg

Magnesium202 mg

Phosphorus820 mg

Zinc5.5 mg

Copper1.2 mg

Manganese5.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)7.1 mg

Riboflavin (B2)3.3 mg

Niacin (B3)51 mg

Folate1204 mcg

Choline0 mg

Caffeine0 mg

Water81 g

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 121. The excerpt below is the record exactly as published.

PARKER HOUSE ROLLS. Make Parker House rolls by the long process method of making bread. Use: 2 c. scalded milk 1^ tsp. salt 3 tbsp. butter 1 yeast cake 2 tbsp. sugar 3 c. flour to make sponge About 3 c. flour to make dough

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