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Parker House Rolls
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
In summer, mix early in the morning instead of at night.
Presented as published in 1882. 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
403Calories
8 gProtein
33 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories403 kcal
Protein7.5 g
Carbohydrates33 g
Fiber5 g
Sugars25 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.1 g
Cholesterol26 mg
Sodium9.8 mg
Potassium178 mg
Calcium5.8 mg
Iron0.4 mg
Magnesium10 mg
Phosphorus119 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.5 mg
Folate436 mcg
Choline19 mg
Caffeine0 mg
Water1 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 100. The excerpt below is the record exactly as published.
PARKER HOUSE ROLLS. One pint scalded milk ; let it cool and add 2 table-spoonfuls of sugar, 2 of lard, 2 of yeast and a little salt
Cook this with the app: pantry check, scaling, and the assistant.