vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Rolls
From The home cook book, 1905
Serves 3
Dust the top with melted butter before baking.
Presented as published in 1905. 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
589Calories
28 gProtein
111 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories589 kcal
Protein28 g
Carbohydrates111 g
Fiber8.4 g
Sugars1.5 g
Total Fat5.8 g
Saturated Fat0.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium820 mg
Potassium491 mg
Calcium43 mg
Iron8 mg
Magnesium52 mg
Phosphorus366 mg
Zinc3.6 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)4.6 mg
Riboflavin (B2)1.9 mg
Niacin (B3)21 mg
Folate936 mcg
Choline59 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 127. The excerpt below is the record exactly as published.
ROLLS Mix through one pint and a half of flour one teaspoon of salt, one teaspoon of sugar, one beaten egg, one pint of luke- warm milk, and three-quarters of a compressed yeast cake, or half a teacup of potato yeast
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