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Rolls for Breakfast
From The complete cook book, 1900
Serves 3
Presented as published in 1900. 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
789Calories
35 gProtein
143 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories789 kcal
Protein35 g
Carbohydrates143 g
Fiber6.7 g
Sugars4 g
Total Fat17 g
Saturated Fat2.8 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol155 mg
Sodium2428 mg
Potassium635 mg
Calcium160 mg
Iron11 mg
Magnesium72 mg
Phosphorus489 mg
Zinc4 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D1.4 mcg
Vitamin C0.1 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B120.8 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)2 mg
Niacin (B3)21 mg
Folate864 mcg
Choline120 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 94. The excerpt below is the record exactly as published.
ROLLS FOR BREAKFAST. Sift at night a quart of flour; add half a pint of milk, a spoonful of salt, two well-beaten eggs, and a half-cup of yeast. Work it well, cover it, and set it in a warm place to rise. Next morning work in two tablespoon- fuls of butt
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