Quick Rolls
From Southern Recipes, 1913
Presented as published in 1913. 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
162Calories
8 gProtein
15 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories162 kcal
Protein8 g
Carbohydrates15 g
Fiber0 g
Sugars16 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol40 mg
Sodium2426 mg
Potassium367 mg
Calcium302 mg
Iron0 mg
Magnesium29 mg
Phosphorus247 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 10. The excerpt below is the record exactly as published.
QUICK ROLLS Three cakes of yeast dissolved in lukewarm water, one cup of milk, heated, one teaspoon of salt, one teaspoon of butter, one teaspoon of sugar
Cook this with the app: pantry check, scaling, and the assistant.