Rolls or Buns

Name: Rolls or Buns
Ingredients: One cup creamed potatoes; two yeast cakes; one cup sugar; three eggs beaten; one half cup water; one quart flour; two quarts of flour; salt; two-thirds cup shortening

From Durham cook book ..., 1921

Presented as published in 1921. 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

7690Calories

170 gProtein

1402 gCarbs

163 gFat

Full nutrition (33 nutrients)

Calories7690 kcal

Protein170 g

Carbohydrates1402 g

Fiber7.4 g

Sugars201 g

Total Fat163 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium598 mg

Potassium2966 mg

Calcium393 mg

Iron98 mg

Magnesium471 mg

Phosphorus1746 mg

Zinc12 mg

Copper4.3 mg

Manganese14 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)14 mg

Riboflavin (B2)6.7 mg

Niacin (B3)104 mg

Folate2430 mcg

Choline0 mg

Caffeine0 mg

Water441 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 35. The excerpt below is the record exactly as published.

ROLLS OR BUNS. One cup creamed potatoes, (strain and use the water in which cooked), two yeast cakes, one cup sugar, three eggs beaten, one half cup water, one quart flour. Make up batter overnight. Two quarts of flour, salt, two-thirds cup shortening

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