Rolls

Name: Rolls
Ingredients: 1 pt. luke warm water; 1% cup masheé potato; 1 cake yeast dissolved in 4 cup of luke warm water.; 1-3 cup shortening; 1 teaspoon of salt; 2 tablespoons of sugar; Flour about 3 times amount of liquid.

From Carolina cookery from Quaker kitchens, 1924

—Miss Elva Blair.

Presented as published in 1924. 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

966Calories

6 gProtein

80 gCarbs

71 gFat

Full nutrition (33 nutrients)

Calories966 kcal

Protein6 g

Carbohydrates80 g

Fiber4.7 g

Sugars30 g

Total Fat71 g

Saturated Fat1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.2 g

Cholesterol6.3 mg

Sodium3285 mg

Potassium933 mg

Calcium77 mg

Iron0.9 mg

Magnesium57 mg

Phosphorus145 mg

Zinc0.9 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D0.6 mcg

Vitamin C20 mg

Vitamin A22 mcg

Vitamin E0.1 mg

Vitamin K5.7 mcg

Vitamin B60.7 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.5 mg

Folate25 mcg

Choline42 mg

Caffeine0 mg

Water247 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 2. The excerpt below is the record exactly as published.

ROLLS 1 pt. luke warm water | 1% cup masheé potato — 1-3 cup shortening 1 cake yeast dissolved in 4 1 teaspoon of salt cup of luke warm water. 2 tablespoons of sugar Flour about 3 times amount of liquid.

Cook this with the app: pantry check, scaling, and the assistant.