Potato Rolls
From Delicate dishes, 1896
Mrs. J. F. Dickson.
Presented as published in 1896. 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
4015Calories
82 gProtein
166 gCarbs
348 gFat
Full nutrition (34 nutrients)
Calories4015 kcal
Protein82 g
Carbohydrates166 g
Fiber50 g
Sugars29 g
Total Fat348 g
Saturated Fat133 g
Monounsaturated Fat157 g
Polyunsaturated Fat39 g
Omega-30 g
Cholesterol682 mg
Sodium245 mg
Potassium3472 mg
Calcium155 mg
Iron8.6 mg
Magnesium196 mg
Phosphorus1404 mg
Zinc15 mg
Copper1.2 mg
Manganese1.2 mg
Vitamin D10 mcg
Vitamin C89 mg
Vitamin A160 mcg
Vitamin E3.1 mg
Vitamin K9.9 mcg
Vitamin B63.7 mg
Vitamin B121 mcg
Thiamin (B1)17 mg
Riboflavin (B2)6.6 mg
Niacin (B3)65 mg
Folate3602 mcg
Choline558 mg
Caffeine0 mg
Water440 g
As published
This recipe was extracted from Delicate dishes (1896), page 16. The excerpt below is the record exactly as published.
POTATO ROLLS. Two cups boiled potato, pressed through a colan- der, 2 eggs, i^ cup lard, i cup yeast, 2 tablespoonfuls sugar, a little salt
Cook this with the app: pantry check, scaling, and the assistant.