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Potato Rolls
From Cassell's dictionary of cookery, 1892
Serves 2
Time to bake: about twenty minutes. Sufficient, allow one for each person.
Presented as published in 1892. 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
488Calories
22 gProtein
85 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein22 g
Carbohydrates85 g
Fiber15 g
Sugars2.7 g
Total Fat10 g
Saturated Fat4.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.4 g
Cholesterol20 mg
Sodium4881 mg
Potassium1511 mg
Calcium32 mg
Iron2.5 mg
Magnesium90 mg
Phosphorus383 mg
Zinc4 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6.7 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)4.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)20 mg
Folate922 mcg
Choline52 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1326. The excerpt below is the record exactly as published.
Potato Rolls.— Take four large boiled potatoes, dry and floury. Mash them till they are smooth, and while they are still hot, mix with them a little salt, a table-spoonful of clarified butter, and half a pint of hot milk. When the mixture is lukewarm, add half a tea- cupful of yeast, and as much flour as will make a fii-m doug
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