Parker House Rolls
From Luncheons, breakfasts, simple dinners and carving, 1905
Ensure to let the dough rise three times for best results.
Presented as published in 1905. 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
3743Calories
116 gProtein
776 gCarbs
107 gFat
Full nutrition (34 nutrients)
Calories3743 kcal
Protein116 g
Carbohydrates776 g
Fiber0 g
Sugars0.2 g
Total Fat107 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol438 mg
Sodium102 mg
Potassium1454 mg
Calcium234 mg
Iron57 mg
Magnesium276 mg
Phosphorus1203 mg
Zinc7.9 mg
Copper1.6 mg
Manganese7.6 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)9.4 mg
Riboflavin (B2)4.7 mg
Niacin (B3)68 mg
Folate1629 mcg
Choline147 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 13. The excerpt below is the record exactly as published.
Parker House Rolls — One quart of warm milk, one-half cup of butter, a little sugar, one-half cake of yeast, a little salt. Scald the milk, butter, sugar, to- gether, let cool partly. Have ready two quarts of flour in a mixing bowl, make a hole in the flour, stir in the milk, beat well, add an egg
Cook this with the app: pantry check, scaling, and the assistant.