vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Potato Rolls
From Consult me, 1902
Serves 12
Presented as published in 1902. 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
819Calories
28 gProtein
171 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories819 kcal
Protein28 g
Carbohydrates171 g
Fiber5.7 g
Sugars0.9 g
Total Fat7.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol11 mg
Sodium18 mg
Potassium858 mg
Calcium54 mg
Iron12 mg
Magnesium84 mg
Phosphorus349 mg
Zinc2.7 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)19 mg
Folate610 mcg
Choline18 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 400. The excerpt below is the record exactly as published.
POTATO ROLLS.— Boil three lbs. of potatoes ; crush and work them with two ozs. of butter, and as much milk as will cause them to pass through a colander ; take half a pint of yeast and half a pint of warm water ; mix with the potatoes ; pour the whole upon 5 lbs. of flour ; add salt
Cook this with the app: pantry check, scaling, and the assistant.