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Refrigerator Rolls
From Boston Cooking-School cook book, 1896
Serves 10
Makes 30 to 36 rolls.
Presented as published in 1896. 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
376Calories
9 gProtein
59 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories376 kcal
Protein9.2 g
Carbohydrates59 g
Fiber0.7 g
Sugars0 g
Total Fat16 g
Saturated Fat2.6 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.8 g
Cholesterol13 mg
Sodium238 mg
Potassium127 mg
Calcium19 mg
Iron4.3 mg
Magnesium22 mg
Phosphorus98 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 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)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.1 mg
Folate179 mcg
Choline0.8 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 34. The excerpt below is the record exactly as published.
REFRIGERATOR ROLLS 1 yeast cake dissoived in 34 cup sugar 1 cup lukewarm water 1 cup hot mashed potatoes V4 cup butter 1 cup cold water V6 cup other shortening 1 teaspoon salt Flour (6 to 61% cups)
Cook this with the app: pantry check, scaling, and the assistant.