Potato Rolls

Name: Potato Rolls
Ingredients: 1 cup flour; 1 cup potatoes (which have been put through a potato-ricer); 1/2 cup of lard; 1 cup of milk; 2 eggs, well beaten; 1/2 cup of sugar (scant); 1 teaspoonful of salt; 1 cake of Fleischmann's Compressed Yeast, dissolved in 2 cups of lukewarm water

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

2147Calories

26 gProtein

248 gCarbs

119 gFat

Full nutrition (34 nutrients)

Calories2147 kcal

Protein26 g

Carbohydrates248 g

Fiber4.7 g

Sugars114 g

Total Fat119 g

Saturated Fat47 g

Monounsaturated Fat51 g

Polyunsaturated Fat13 g

Omega-30 g

Cholesterol133 mg

Sodium2443 mg

Potassium1494 mg

Calcium353 mg

Iron8.9 mg

Magnesium115 mg

Phosphorus510 mg

Zinc2.7 mg

Copper0.5 mg

Manganese1.3 mg

Vitamin D5.1 mcg

Vitamin C44 mg

Vitamin A78 mcg

Vitamin E0.8 mg

Vitamin K4.5 mcg

Vitamin B60.9 mg

Vitamin B121.3 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1 mg

Niacin (B3)11 mg

Folate234 mcg

Choline125 mg

Caffeine0 mg

Water405 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 5. The excerpt below is the record exactly as published.

POTATO ROLLS. 1 cup flour. 1 cup potatoes (which have been f cup of lard. put through a potato-ricer). 1 cup of milk. 2 eggs, well beaten. J cup of sugar (scant). 1 teaspoonful of salt. 1 cake of Fleischmann's Compressed Yeast, dissolved in 2 cups of lukewarm water

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