Parker House Rolls

Name: Parker House Rolls
Ingredients: Two quarts sifted flour; one pint milk; two tablespoonfuls lard; one tablespoonful sugar; one-half cup yeast

From The Common sense recipe book, 1898

Presented as published in 1898. 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

4500Calories

155 gProtein

841 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories4500 kcal

Protein155 g

Carbohydrates841 g

Fiber20 g

Sugars36 g

Total Fat63 g

Saturated Fat20 g

Monounsaturated Fat19 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol84 mg

Sodium243 mg

Potassium2807 mg

Calcium813 mg

Iron58 mg

Magnesium366 mg

Phosphorus2050 mg

Zinc15 mg

Copper1.9 mg

Manganese7.8 mg

Vitamin D5.4 mcg

Vitamin C0.2 mg

Vitamin A156 mcg

Vitamin E0.4 mg

Vitamin K0.3 mcg

Vitamin B62.1 mg

Vitamin B122.7 mcg

Thiamin (B1)18 mg

Riboflavin (B2)8.1 mg

Niacin (B3)98 mg

Folate3349 mcg

Choline124 mg

Caffeine0 mg

Water532 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 84. The excerpt below is the record exactly as published.

PARKER HOUSE ROLLS. Mrs. Owens. Two quarts sifted flour, one pint milk, two tablespoonfuls lard, one tablespoonful sugar, one-half cup yeast

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