Parker House Rolls

Name: Parker House Rolls
Ingredients: I cup scalded and warm milk; 2 tablespoons vegetable fat; Yt cake compressed yeast; 2 tablespoons sugar; 2l/2 cups bread flour; l/2 teaspoon salt

From Science of food & cookery, 1921

Use level measurements for all ingredients.

Presented as published in 1921. 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

1248Calories

45 gProtein

254 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories1248 kcal

Protein45 g

Carbohydrates254 g

Fiber0 g

Sugars25 g

Total Fat6.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0.3 mg

Sodium1426 mg

Potassium414 mg

Calcium72 mg

Iron17 mg

Magnesium114 mg

Phosphorus398 mg

Zinc3.4 mg

Copper0.6 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A246 mcg

Vitamin E1.5 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)21 mg

Folate455 mcg

Choline3.7 mg

Caffeine0 mg

Water61 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 61. The excerpt below is the record exactly as published.

PARKER HOUSE ROLLS I cup scalded and warm milk 2 tablespoons vegetable fat Yt cake compressed yeast 2 tablespoons sugar 2l/2 cups bread flour l/2 teaspoon salt

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