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Parker House Rolls
From How we cook in Tennessee .., 1906
Serves 3
Bake for fifteen to twenty minutes.
Presented as published in 1906. 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
669Calories
18 gProtein
133 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories669 kcal
Protein18 g
Carbohydrates133 g
Fiber0 g
Sugars4.2 g
Total Fat11 g
Saturated Fat1.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Cholesterol15 mg
Sodium782 mg
Potassium228 mg
Calcium33 mg
Iron9.4 mg
Magnesium45 mg
Phosphorus181 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate268 mcg
Choline2.3 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 65. The excerpt below is the record exactly as published.
Parker House Rolls. — Add to one pint hot milk one teaspoon salt, one tablespoon each of butter and lard, one tablespoon sugar; cool; add one compressed yeast; place in center of one quart Dainty flour
Cook this with the app: pantry check, scaling, and the assistant.