Parker House Rolls

Name: Parker House Rolls
Ingredients: 2 quarts flour; 2 tablespoons sugar; 2 tablespoons lard; 1 cup good yeast; 44 pint milk

From The Carbon County cook book, 1926

Presented as published in 1926. 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

4644Calories

178 gProtein

873 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories4644 kcal

Protein178 g

Carbohydrates873 g

Fiber40 g

Sugars37 g

Total Fat61 g

Saturated Fat17 g

Monounsaturated Fat20 g

Polyunsaturated Fat3.3 g

Omega-30 g

Cholesterol55 mg

Sodium189 mg

Potassium3154 mg

Calcium535 mg

Iron60 mg

Magnesium377 mg

Phosphorus2279 mg

Zinc20 mg

Copper2.2 mg

Manganese8.1 mg

Vitamin D3 mcg

Vitamin C0.4 mg

Vitamin A78 mcg

Vitamin E0.3 mg

Vitamin K0.6 mcg

Vitamin B63 mg

Vitamin B121.4 mcg

Thiamin (B1)26 mg

Riboflavin (B2)11 mg

Niacin (B3)128 mg

Folate5093 mcg

Choline105 mg

Caffeine0 mg

Water321 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 4. The excerpt below is the record exactly as published.

Parker House Rolls. 2 quarts flour, 2 tablespoons sugar, 2 tablespoons lard, 1 cup good yeast, 44 pint milk

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