Rolls

Name: Rolls
Ingredients: 2 quarts flour (plain); 2 teaspoons salt; 2 tablespoons sugar; lard about the size of large egg; two cups of water little more than lukewarm; one cake Fleischmann’s yeast

From The Central cook book, 1924

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

3768Calories

109 gProtein

800 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories3768 kcal

Protein109 g

Carbohydrates800 g

Fiber0 g

Sugars25 g

Total Fat15 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4701 mg

Potassium1370 mg

Calcium208 mg

Iron56 mg

Magnesium273 mg

Phosphorus1083 mg

Zinc7.2 mg

Copper1.6 mg

Manganese7.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)9.4 mg

Riboflavin (B2)4.4 mg

Niacin (B3)68 mg

Folate1605 mcg

Choline0 mg

Caffeine0 mg

Water571 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 22. The excerpt below is the record exactly as published.

ROLLS Rolls 2 quarts flour (plain). 2 teaspoons salt. 2 tablespoons sugar. Sift all together. Mix in lard about the size of large egg, and make batter with two cups of water little more than lukewarm into which one cake Fleischmann’s yeast

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