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Quick Rolls
From The Henderson cook book, 1914
Serves 8
Recipe attributed to Mrs. Cora Phelps.
Presented as published in 1914. 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
199Calories
6 gProtein
38 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories199 kcal
Protein6.4 g
Carbohydrates38 g
Fiber0.8 g
Sugars0.5 g
Total Fat2.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Cholesterol1.6 mg
Sodium148 mg
Potassium94 mg
Calcium10 mg
Iron2.7 mg
Magnesium14 mg
Phosphorus71 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate148 mcg
Choline1.8 mg
Caffeine0 mg
Water4.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 37. The excerpt below is the record exactly as published.
QUICK BOLLS. One cup sweet milk, 1 tablespoon butter or lard, 1 full teaspoon sugar, scant teaspoon salt; scald together until but- ter melts; set off until milk warm; then put in 1 cake Fleischmann's yeast ; when dissolved make up 3 cups flour
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