Rolls
From The Elm City cook book, 1896
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
2030Calories
63 gProtein
412 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories2030 kcal
Protein63 g
Carbohydrates412 g
Fiber0 g
Sugars24 g
Total Fat26 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium109 mg
Potassium1050 mg
Calcium401 mg
Iron28 mg
Magnesium164 mg
Phosphorus790 mg
Zinc4.7 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)2.6 mg
Niacin (B3)34 mg
Folate803 mcg
Choline43 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 2. The excerpt below is the record exactly as published.
ROLLS. One quart of flour, one tablespoonful butter, one of sugar, one half cake compressed yeast dissolved in half cup warm water, one cup fresh milk, one egg, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.