Potato Rolls
From Trinity cook book, 1925
Presented as published in 1925. 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
474Calories
7 gProtein
86 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories474 kcal
Protein7.1 g
Carbohydrates86 g
Fiber4.4 g
Sugars42 g
Total Fat12 g
Saturated Fat6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol30 mg
Sodium702 mg
Potassium665 mg
Calcium121 mg
Iron2 mg
Magnesium48 mg
Phosphorus165 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A121 mcg
Vitamin E0.7 mg
Vitamin K5.5 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate51 mcg
Choline36 mg
Caffeine0 mg
Water891 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 11. The excerpt below is the record exactly as published.
POTATO ROLLS One-half cake yeast dissolved in one cup tepid water, one cup fresh mashed potatoes, three tablespoons sugar, three tablespoons flour, two cups warm milk or water
Cook this with the app: pantry check, scaling, and the assistant.