nut-freeegg-freesoy-freefish-freeshellfish-free
Rolls
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 5
Roll out very lightly and cut before baking.
Presented as published in 1882. 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
890Calories
32 gProtein
169 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories890 kcal
Protein32 g
Carbohydrates169 g
Fiber4 g
Sugars8.4 g
Total Fat11 g
Saturated Fat3.5 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol17 mg
Sodium58 mg
Potassium598 mg
Calcium192 mg
Iron12 mg
Magnesium76 mg
Phosphorus435 mg
Zinc3.1 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)20 mg
Folate670 mcg
Choline28 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 99. The excerpt below is the record exactly as published.
ROLLS. Two quarts sifted flour, a little more than a pint of milk, i table-spoonful of lard, a little salt, a table-spoonful of white sugar,and one-half a cup of yeast
Cook this with the app: pantry check, scaling, and the assistant.