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Parker House Rolls
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
716Calories
21 gProtein
152 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories716 kcal
Protein21 g
Carbohydrates152 g
Fiber0.3 g
Sugars6.3 g
Total Fat8.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium589 mg
Potassium276 mg
Calcium38 mg
Iron11 mg
Magnesium52 mg
Phosphorus215 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate325 mcg
Choline1 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 68. The excerpt below is the record exactly as published.
Parker House Rolls. 1 cup scalded milk (not boiled), left to cool until a little more than blood warm. J/^ yeast cake dissolved in 4 tablespoons warm water. 1 tablespoon butter. 3 cups flour or a little less. 1 even tablespoon sugar. J/2 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.