Parker House Rolls

Name: Parker House Rolls
Ingredients: two quarts flour; two tablespoonfuls butter or lard; one pint of cold boiled milk; two tablespoonfuls brown sugar; one-third cake compressed yeast; dissolved in half cup warm water; a little salt

From The Elm City cook book, 1896

Presented as published in 1896. 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

4019Calories

109 gProtein

802 gCarbs

42 gFat

Full nutrition (33 nutrients)

Calories4019 kcal

Protein109 g

Carbohydrates802 g

Fiber0 g

Sugars27 g

Total Fat42 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat3 g

Cholesterol26 mg

Sodium32 mg

Potassium1401 mg

Calcium217 mg

Iron57 mg

Magnesium271 mg

Phosphorus1084 mg

Zinc7.3 mg

Copper1.6 mg

Manganese7.6 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)9.4 mg

Riboflavin (B2)4.4 mg

Niacin (B3)68 mg

Folate1605 mcg

Choline14 mg

Caffeine0 mg

Water217 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 2. The excerpt below is the record exactly as published.

PARKER HOUSE ROLLS. Take two quarts flour, and thoroughly rub into it two table- spoonfuls butter or lard, one pint of cold boiled milk, two table- spoonfuls brown sugar, one-third cake compressed yeast, dissolved in half cup warm water, add a little salt

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