Parker House Rolls
From Domestic science, principles and application, 1914
Bake in a hot oven for 12 to 15 minutes.
Presented as published in 1914. 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
3372Calories
105 gProtein
678 gCarbs
115 gFat
Full nutrition (34 nutrients)
Calories3372 kcal
Protein105 g
Carbohydrates678 g
Fiber0 g
Sugars49 g
Total Fat115 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol310 mg
Sodium2548 mg
Potassium1861 mg
Calcium783 mg
Iron46 mg
Magnesium280 mg
Phosphorus1393 mg
Zinc8 mg
Copper1.3 mg
Manganese6.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B122.6 mcg
Thiamin (B1)7.9 mg
Riboflavin (B2)4.3 mg
Niacin (B3)55 mg
Folate1304 mcg
Choline87 mg
Caffeine0 mg
Water647 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 64. The excerpt below is the record exactly as published.
Parker House Rolls (3 hr.) 2 c. milk 34 c. butter 1 tsp. salt 1 cake compressed yeast 2 tbsp. sugar }i c. lukewarm water 63^ c. flour (more or less)
Cook this with the app: pantry check, scaling, and the assistant.