Rye Rolls

Name: Rye Rolls
Ingredients: Two cups rye meal; one cup flour; half teaspoon salt; a scant cup molasses; two full cups butter-milk; a heaping teaspoon soda; beat in an egg the last thing

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Presented as published in 1894. 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

2505Calories

58 gProtein

522 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories2505 kcal

Protein58 g

Carbohydrates522 g

Fiber24 g

Sugars274 g

Total Fat26 g

Saturated Fat11 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat3.5 g

Omega-30 g

Cholesterol240 mg

Sodium1878 mg

Potassium6496 mg

Calcium1341 mg

Iron29 mg

Magnesium1018 mg

Phosphorus1210 mg

Zinc8.8 mg

Copper2.6 mg

Manganese11 mg

Vitamin D7.3 mcg

Vitamin C0 mg

Vitamin A309 mcg

Vitamin E3.8 mg

Vitamin K14 mcg

Vitamin B63.1 mg

Vitamin B122.7 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1.9 mg

Niacin (B3)16 mg

Folate318 mcg

Choline304 mg

Caffeine0 mg

Water574 g

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 4. The excerpt below is the record exactly as published.

Rye Rolls. Two cups rye meal, one cup flour, half teaspoop salt, a scant cup molasses, two full cups but- ter-milk or sour milk, a heaping teaspoon soda; beat in an egg the last thing

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