nut-freeegg-freesoy-freefish-freeshellfish-free
Parker House Rolls
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
831Calories
22 gProtein
172 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories831 kcal
Protein22 g
Carbohydrates172 g
Fiber1.3 g
Sugars25 g
Total Fat6.6 g
Saturated Fat1.4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Cholesterol3.2 mg
Sodium6.8 mg
Potassium301 mg
Calcium38 mg
Iron11 mg
Magnesium53 mg
Phosphorus233 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate411 mcg
Choline3.2 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 198. The excerpt below is the record exactly as published.
One quart and a half of flour, one tablespoon of lard, three gills of boiled milk cooled, one-half cup of granulated sugar, and three-quarters of a cake of yeast dissolved in quarter of a cup of water
Cook this with the app: pantry check, scaling, and the assistant.