Parker House Rolls

Name: Parker House Rolls
Ingredients: two medium sized potatoes; a large tablespoon flour; one pint warm milk; two compressed yeast cakes; one tablespoon lard; a handful salt; one-half cup sugar

From The Pennsylvania German cook book, 1902

Bake for twenty minutes in a quick oven.

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

770Calories

7 gProtein

159 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories770 kcal

Protein7 g

Carbohydrates159 g

Fiber6.3 g

Sugars103 g

Total Fat14 g

Saturated Fat5.4 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat1.6 g

Cholesterol13 mg

Sodium19 mg

Potassium1288 mg

Calcium38 mg

Iron2.9 mg

Magnesium71 mg

Phosphorus179 mg

Zinc1 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0.3 mcg

Vitamin C59 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K6 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.7 mg

Folate58 mcg

Choline43 mg

Caffeine0 mg

Water238 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 10. The excerpt below is the record exactly as published.

PARKER HOUSE ROLLS. FOR fi ()Vl.(X’K TKA. At eleven o'clock boil twome<lium sized potatoes, scald a large tablespiwm Hour with the water, mash p«)tatoes, and adtl (me pint warm milk, stir in tw(> com¬ pressed yea‘<t cakes, stir in Hour to the consistency ((f pancake batter, let rise, then add tablesp(M)n lard, handful salt, and one-half cup sugar

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