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Parker House Rolls
From Royal Victoria cook book, 1900
Serves 2
Recipe by Mrs. N. W. E. KIna.
Presented as published in 1900. 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
483Calories
39 gProtein
64 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein39 g
Carbohydrates64 g
Fiber20 g
Sugars24 g
Total Fat19 g
Saturated Fat5.3 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol45 mg
Sodium3631 mg
Potassium1096 mg
Calcium328 mg
Iron2.4 mg
Magnesium73 mg
Phosphorus736 mg
Zinc7 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0.2 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B61.3 mg
Vitamin B121.4 mcg
Thiamin (B1)8.5 mg
Riboflavin (B2)3.4 mg
Niacin (B3)31 mg
Folate1764 mcg
Choline67 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 43. The excerpt below is the record exactly as published.
PARKER HOUSE ROLLS.—Seald 1 pint milk ; while hot add 1 tab'espoon butter, 2 tablespoons sugar, 1 scant tablespoon salt ; when cool, add 1 cup yeast or } compressed yeast cake. Add flour enough to make a stiff batter
Cook this with the app: pantry check, scaling, and the assistant.