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Parker House Rolls
From The Toronto Cook Book, 1915
Serves 18
Presented as published in 1915. 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
250Calories
9 gProtein
49 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories250 kcal
Protein8.6 g
Carbohydrates49 g
Fiber1.1 g
Sugars4.1 g
Total Fat2.6 g
Saturated Fat0.9 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.9 mg
Sodium14 mg
Potassium156 mg
Calcium45 mg
Iron3.2 mg
Magnesium20 mg
Phosphorus114 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.4 mg
Folate186 mcg
Choline6.3 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 10. The excerpt below is the record exactly as published.
Parker House Rolls Rub one tablespoonful of lard or butter into two quarts of flour; scald one pint of milk, let it cool, then add a half cup of yeast with quarter cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.