Parker-House Rolls

Name: Parker-House Rolls
Ingredients: ipt. milk; 3 yeast cakes; Stb. sugar; I c. lukewarm water; itsp salt; 6 to 8 c. flour; I tb. butter

From The practical cookbook, 1917

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

3142Calories

90 gProtein

655 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories3142 kcal

Protein90 g

Carbohydrates655 g

Fiber0 g

Sugars74 g

Total Fat30 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol61 mg

Sodium2448 mg

Potassium1393 mg

Calcium470 mg

Iron42 mg

Magnesium235 mg

Phosphorus1061 mg

Zinc6.5 mg

Copper1.2 mg

Manganese5.7 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B121.3 mcg

Thiamin (B1)7.2 mg

Riboflavin (B2)3.7 mg

Niacin (B3)51 mg

Folate1204 mcg

Choline43 mg

Caffeine0 mg

Water528 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 56. The excerpt below is the record exactly as published.

Parker-House Rolls II ipt. milk 3 yeast cakes Stb. sugar I c. lukewarm water itsp salt 6 to 8 c. flour I tb. butter

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