Parker House Rolls

Name: Parker House Rolls
Ingredients: half a teaspoonful of salt; a quart of flour; a good tablespoonful of butter or lard; one-sixth of an ounce of compressed jeast; half a pint of milk; 2oz. or so of sugar; a gill of warm water

From Bread, cakes, and biscuits, 1902

For tea, set the sponge early in the morning.

Presented as published in 1902. 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

2327Calories

63 gProtein

456 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories2327 kcal

Protein63 g

Carbohydrates456 g

Fiber0.4 g

Sugars68 g

Total Fat29 g

Saturated Fat9.8 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol42 mg

Sodium1276 mg

Potassium1077 mg

Calcium401 mg

Iron28 mg

Magnesium166 mg

Phosphorus804 mg

Zinc5.1 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D2.7 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)4.9 mg

Riboflavin (B2)2.6 mg

Niacin (B3)35 mg

Folate839 mcg

Choline52 mg

Caffeine0 mg

Water385 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 42. The excerpt below is the record exactly as published.

Parker House Rolls. — These, like the following recipes, are also American. Mix half a teaspoonful of salt with a quart of flour, then work into it a good tablespoonful of butter or lard. Dissolve one-sixth of an ounce of compressed jeast in a gill of warm water ; scald half a pint of milk ; then, off the fire, dissolve in it 2oz. or so of sugar

Cook this with the app: pantry check, scaling, and the assistant.