Parker House Rolls

Name: Parker House Rolls
Ingredients: 1 yeast cake; 1 pint milk (scalded and cooled); 2 tablespoons sugar; 4 tablespoons lard or butter (melted); 3 pints sifted Purity Flour; 1 teaspoon salt

From Purity flour cookbook, 1917

Be careful not to let these rise too quickly, or they will lose their shape.

Presented as published in 1917. 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

775Calories

16 gProtein

48 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories775 kcal

Protein16 g

Carbohydrates48 g

Fiber0 g

Sugars49 g

Total Fat59 g

Saturated Fat36 g

Monounsaturated Fat16 g

Polyunsaturated Fat2.1 g

Omega-30.2 g

Cholesterol174 mg

Sodium2525 mg

Potassium745 mg

Calcium614 mg

Iron0 mg

Magnesium59 mg

Phosphorus505 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A524 mcg

Vitamin E1.5 mg

Vitamin K3.8 mcg

Vitamin B60.3 mg

Vitamin B122.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate1.6 mcg

Choline97 mg

Caffeine0 mg

Water438 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 9. The excerpt below is the record exactly as published.

PARKER HOUSE ROLLS 1 yeast cake. 1 pint milk (scalded and cooled). 2 tablespoons sugar. 4 tablespoons lard or butter (melted). 3 pints sifted Purity Flour. 1 teaspoon salt

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