Rye Rolls

Name: Rye Rolls
Ingredients: 4 cups rye flour; 14 cups milk; 14 teaspoons .salt; 2 tablespoons fat; 6 teaspoons baking powder; t cup chopped nuts

From Foods that will win the war, 1918

Presented as published in 1918. 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

2302Calories

61 gProtein

416 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories2302 kcal

Protein61 g

Carbohydrates416 g

Fiber78 g

Sugars9 g

Total Fat49 g

Saturated Fat5 g

Monounsaturated Fat23 g

Polyunsaturated Fat8.9 g

Omega-30 g

Cholesterol15 mg

Sodium4035 mg

Potassium2889 mg

Calcium2069 mg

Iron18 mg

Magnesium693 mg

Phosphorus2454 mg

Zinc14 mg

Copper2.4 mg

Manganese12 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E18 mg

Vitamin K0 mcg

Vitamin B61 mg

Vitamin B120.7 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.8 mg

Niacin (B3)8.5 mg

Folate31 mcg

Choline59 mg

Caffeine0 mg

Water168 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 8. The excerpt below is the record exactly as published.

RYE ROLLS 4 cups rye flour 14 cups milk 14 teaspoons .salt 2 tablespoons fat 6 teaspoons baking powder t cup chopped nuts

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