Parker House Rolls
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
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
4351Calories
125 gProtein
898 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories4351 kcal
Protein125 g
Carbohydrates898 g
Fiber0 g
Sugars124 g
Total Fat31 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium7215 mg
Potassium2099 mg
Calcium802 mg
Iron56 mg
Magnesium329 mg
Phosphorus1576 mg
Zinc9.3 mg
Copper1.6 mg
Manganese7.6 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B122.6 mcg
Thiamin (B1)9.7 mg
Riboflavin (B2)5.1 mg
Niacin (B3)68 mg
Folate1605 mcg
Choline87 mg
Caffeine0 mg
Water764 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 9. The excerpt below is the record exactly as published.
Parker House Rolls. 8 C. (2 qts.) flour 2 C. milk 1 T. salt 1/2 C. sugar 2 Tb. butter, lard or cot- % cake compressed yeast tolene 1 C. warm water
Cook this with the app: pantry check, scaling, and the assistant.