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Plain Rolls
From Cooking for profit, 1886
Serves 4
Kneading is crucial for quality.
Presented as published in 1886. 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
435Calories
15 gProtein
90 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories435 kcal
Protein15 g
Carbohydrates90 g
Fiber1.7 g
Sugars0 g
Total Fat2.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium593 mg
Potassium214 mg
Calcium27 mg
Iron6.5 mg
Magnesium35 mg
Phosphorus162 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate328 mcg
Choline2 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 192. The excerpt below is the record exactly as published.
Plain rolls (30, 10 cents.) Corn bread (without eggs. No. 626; 12 orders, 5 cents.) Batter cakes (cheapest yeast-raised. No. 267; 3pts, 7 cents.) Syrup (common, i pt, 7 cents.) Butter 15, milk, cream 30, coffee, tea, sugar 12. Total, $1 33; 15 persons; sK cents a< plate. 55 COOKING FOR PROFIT, 624— Plain Rolls. For 30 rolls dissolve i cent's worth of yeast in 2 cups of milk or water, warm but not hot, add a teaspoonful of salt and stir in the flour enough to make dough
Cook this with the app: pantry check, scaling, and the assistant.