Rolls for Tea

Name: Rolls for Tea
Ingredients: One cup liquid yeast; Two tablespoonfuls lard or butter; One-half cup milk; One-half cup water; One tablespoonful sugar; One level teaspoon salt; North Carolina flour

From Raleigh recipe book, 1925

Adding an unbeaten egg improves the rolls.

Presented as published in 1925. 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

799Calories

64 gProtein

80 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories799 kcal

Protein64 g

Carbohydrates80 g

Fiber40 g

Sugars18 g

Total Fat37 g

Saturated Fat17 g

Monounsaturated Fat14 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol72 mg

Sodium2462 mg

Potassium1615 mg

Calcium206 mg

Iron3.3 mg

Magnesium97 mg

Phosphorus1079 mg

Zinc12 mg

Copper0.7 mg

Manganese0.5 mg

Vitamin D1.2 mcg

Vitamin C0.4 mg

Vitamin A223 mcg

Vitamin E0.7 mg

Vitamin K2.5 mcg

Vitamin B62.3 mg

Vitamin B120.8 mcg

Thiamin (B1)16 mg

Riboflavin (B2)6.1 mg

Niacin (B3)60 mg

Folate3489 mcg

Choline74 mg

Caffeine0 mg

Water237 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 3. The excerpt below is the record exactly as published.

ROLLS FOR TEA One cup liquid yeast Two tablespooniuls lard or One-half cup milk scalded and butter cooled, or one-half cup water One level teaspoon salt One tablespoonful sugar North Carolina flour

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