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Raised Rolls
From The household (of the Detroit free press), 1886
Serves 5
Presented as published in 1886. 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
851Calories
31 gProtein
168 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories851 kcal
Protein31 g
Carbohydrates168 g
Fiber4 g
Sugars7.2 g
Total Fat26 g
Saturated Fat2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol65 mg
Sodium51 mg
Potassium566 mg
Calcium166 mg
Iron12 mg
Magnesium74 mg
Phosphorus414 mg
Zinc3.1 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)20 mg
Folate670 mcg
Choline22 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 339. The excerpt below is the record exactly as published.
RAISED ROLLS. Two quarts of flour ; make a hole in the center and put in a piece of butter size of an egg, a little salt, a tablespoonful sugar ; scald and cool one pint milk and pour in ; beat smooth and at last add half a tea- cup of good, lively yeast
Cook this with the app: pantry check, scaling, and the assistant.