Rolls

Name: Rolls
Ingredients: To 1 pint of new milk; take lard the size of an egg; 1 tablespoonful of sugar; salt; the whites of 2 eggs beaten stiff; % of a yeast cake; and flour to make a batter

From Dr. Fenner's peoples remedies for the family cook book, 1903

Presented as published in 1903. 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

191Calories

13 gProtein

13 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories191 kcal

Protein13 g

Carbohydrates13 g

Fiber0 g

Sugars13 g

Total Fat9.6 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium142 mg

Potassium138 mg

Calcium56 mg

Iron1.8 mg

Magnesium12 mg

Phosphorus198 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water76 g

As published

This recipe was extracted from Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 9. The excerpt below is the record exactly as published.

Rolls, Gems, &e. Rolls. To 1 pint of new milk, take lard the size When cool add 1 tablespoonful of sugar, salt, the whites of 2eggs beaten stiff. % of a yeast cake, and flour to make a batter

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