Potato Rolls
From Colonial recipes, from old Virginia and Maryland manors, 1907
These are the old Maryland potato rolls.
Presented as published in 1907. 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
3085Calories
91 gProtein
390 gCarbs
144 gFat
Full nutrition (34 nutrients)
Calories3085 kcal
Protein91 g
Carbohydrates390 g
Fiber44 g
Sugars205 g
Total Fat144 g
Saturated Fat53 g
Monounsaturated Fat62 g
Polyunsaturated Fat16 g
Omega-30.2 g
Cholesterol505 mg
Sodium905 mg
Potassium2363 mg
Calcium204 mg
Iron13 mg
Magnesium159 mg
Phosphorus1423 mg
Zinc15 mg
Copper1 mg
Manganese1.7 mg
Vitamin D4.9 mcg
Vitamin C0.7 mg
Vitamin A281 mcg
Vitamin E2.4 mg
Vitamin K6.4 mcg
Vitamin B62.7 mg
Vitamin B121.5 mcg
Thiamin (B1)18 mg
Riboflavin (B2)7.2 mg
Niacin (B3)71 mg
Folate3749 mcg
Choline432 mg
Caffeine0 mg
Water275 g
As published
This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 23. The excerpt below is the record exactly as published.
POTATO ROLLS (Weldon) One cup yeast, 1 cup flour, 1 cup mashed potatoes. Set these to rise. When light, add 2 eggs> I CUP sugar, -J cup lard, some salt
Cook this with the app: pantry check, scaling, and the assistant.