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Parker House Rolls

Name: Parker House Rolls
Yield: 1 servings
Ingredients: Two cakes Fleischmann's yeast; 1 pint lukewarm milk; 2 teaspoons sugar; 1 teaspoon salt; 2 tablespoons lard; 3 pints sifted flour

From The Henderson cook book, 1914

Serves 1

Makes 2.5 dozen rolls.

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

3194Calories

102 gProtein

611 gCarbs

42 gFat

Full nutrition (33 nutrients)

Calories3194 kcal

Protein102 g

Carbohydrates611 g

Fiber13 g

Sugars8.4 g

Total Fat42 g

Saturated Fat11 g

Monounsaturated Fat14 g

Polyunsaturated Fat3.1 g

Cholesterol26 mg

Sodium2374 mg

Potassium1501 mg

Calcium159 mg

Iron43 mg

Magnesium228 mg

Phosphorus1131 mg

Zinc9.4 mg

Copper1.4 mg

Manganese5.9 mg

Vitamin D0.7 mcg

Vitamin C0.2 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)13 mg

Riboflavin (B2)5.3 mg

Niacin (B3)71 mg

Folate2374 mcg

Choline30 mg

Caffeine0 mg

Water77 g

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 36. The excerpt below is the record exactly as published.

PAKKER HOUSE ROLLS. Two cakes Fleischmann's yeast, 1 pint lukewarm milk, 2 teaspoons sugar, 1 teaspoon salt, 2 tablespoons lard, 3 pints sifted flour

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