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Rolls
From Lessons in cooking through preparation of meals, 1912
Serves 1
Make sure to set the sponge for the rolls in the morning.
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
711Calories
17 gProtein
105 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein17 g
Carbohydrates105 g
Fiber5.2 g
Sugars26 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat8 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol83 mg
Sodium1368 mg
Potassium295 mg
Calcium81 mg
Iron5.5 mg
Magnesium36 mg
Phosphorus211 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C7.3 mg
Vitamin A216 mcg
Vitamin E0.8 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate448 mcg
Choline52 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 227. The excerpt below is the record exactly as published.
Rolls 2 T sugar, % t salt, }^ c scalded milk, y^ yeast cake dis- solved in 2 T lukewarm water, ^ c flour ; cover, let rise ajjd AUGUST MENUS 409 add 2 T melted butter, i well beaten egg, grated rind of i lemon
Cook this with the app: pantry check, scaling, and the assistant.