vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Rye Rolls

Name: Rye Rolls
Yield: 8 servings
Ingredients: Flour, iy2 cups; Rye meal, y2 CUP; Sugar, 2 teaspoons; Baking powder, 2 teaspoons; Salt, 1 teaspoon; Shortening, 2 tablespoons; Milk.

From Mary Jane's cook book, 1916

Serves 8

Presented as published in 1916. 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

144Calories

3 gProtein

24 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories144 kcal

Protein3.4 g

Carbohydrates24 g

Fiber0.8 g

Sugars1.3 g

Total Fat3.8 g

Saturated Fat0.9 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol0.4 mg

Sodium411 mg

Potassium61 mg

Calcium75 mg

Iron1.6 mg

Magnesium11 mg

Phosphorus67 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1 mcg

Vitamin E0.1 mg

Vitamin K0.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.7 mg

Folate40 mcg

Choline1.9 mg

Caffeine0 mg

Water5.8 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 11. The excerpt below is the record exactly as published.

RYE ROLLS. Flour, iy2 cups. Rye meal, y2 CUP- Sugar, 2 teaspoons. Baking powder, 2 teaspoons. Salt, 1 teaspoon. Shortening, 2 tablespoons. Milk.

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