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Parker House Rolls
From The new practical housekeeping, 1890
Serves 5
Presented as published in 1890. 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
872Calories
28 gProtein
181 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories872 kcal
Protein28 g
Carbohydrates181 g
Fiber4 g
Sugars20 g
Total Fat6.6 g
Saturated Fat0.7 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Cholesterol4.4 mg
Sodium12 mg
Potassium416 mg
Calcium43 mg
Iron12 mg
Magnesium62 mg
Phosphorus312 mg
Zinc2.6 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)20 mg
Folate670 mcg
Choline5.4 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 31. The excerpt below is the record exactly as published.
Parker House Rolls, — Rub one-half tablespoon of butter, and one-half tablespoon of lard into two quarts of sifted flour ; into a well in the middle pour one pint of cold boiled milk, and add one- half cup of yeast, one-half cup su^ar, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.