vegetarianpescatariansoy-freefish-freeshellfish-free
Rolls
From Lessons in cooking through preparation of meals, 1912
Serves 12
Presented as published in 1912. 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
214Calories
4 gProtein
33 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories214 kcal
Protein3.6 g
Carbohydrates33 g
Fiber0.1 g
Sugars8.5 g
Total Fat8 g
Saturated Fat4.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol21 mg
Sodium115 mg
Potassium46 mg
Calcium12 mg
Iron1.7 mg
Magnesium8.7 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate51 mcg
Choline5.2 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 128. The excerpt below is the record exactly as published.
d I c scalded milk, cooled, and 2>4 c flour. Mix well, cover and let rise again ; then add Ya- c melted butter, ^ c sugar, I well beaten egg, Ya t salt, >'2 t almond extract, and % c flour. Toss onto a floured board and knead, using Ya c flour. Shape into round rolls
Cook this with the app: pantry check, scaling, and the assistant.