Potato Rolls

Name: Potato Rolls
Ingredients: 4 small potatoes; 2 cups scalded milk; 1 tablespoon shortening; 2 tablespoons sugar; 2 teaspoons salt; 34 yeast cake dissolved in lf cup lukewarm water

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

674Calories

12 gProtein

130 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories674 kcal

Protein12 g

Carbohydrates130 g

Fiber13 g

Sugars30 g

Total Fat14 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium4703 mg

Potassium2551 mg

Calcium75 mg

Iron4.9 mg

Magnesium138 mg

Phosphorus342 mg

Zinc1.8 mg

Copper0.7 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C118 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K12 mcg

Vitamin B61.8 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)6.4 mg

Folate90 mcg

Choline73 mg

Caffeine0 mg

Water475 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 39. The excerpt below is the record exactly as published.

Potato Rolls—4 small potatoes, 2 cups scalded milk, 1 tablespoon shortening, 2 tablespoons sugar, 2 teaspoons salt, 34 yeast cake dissolved in lf cup lukewarm water

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