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Parker House Rolls (Petits Pains Parker) a la Europeenne
From The Swedish, French, American cook book, 1918
Serves 24
When ready, brush over with cold or melted butter.
Presented as published in 1918. 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
334Calories
8 gProtein
52 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories334 kcal
Protein7.9 g
Carbohydrates52 g
Fiber0.1 g
Sugars3 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol3.7 mg
Sodium13 mg
Potassium137 mg
Calcium50 mg
Iron3.6 mg
Magnesium21 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate108 mcg
Choline5.8 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 611. The excerpt below is the record exactly as published.
arker House Rolls ( Petits Pains Parker) a la Europeenne Three cups milk, three quarts flour, three tablespoons sugar, one small cup butter (or shortening), yolks of two eggs, a pinch of salt, one yeast cake
Cook this with the app: pantry check, scaling, and the assistant.