Ryzon Corn Parker House Rolls

Name: Ryzon Corn Parker House Rolls
Ingredients: yi level cupful (3 ounces) corn meal.; 2 level tablespoonfuls (i ounce) sugar.; 4 level teaspoonfuls Ryzon.; 3 level cupfuls {^4, pound) flour.; . Vi, level teaspoonful salt.; 2 level tablespoonfuls (l ounce) butter, or butter substitute.; I cupful {yi pint) milk.; I egg.

From Ryzon baking book, 1916

Sufficient for sixteen rolls.

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

2220Calories

61 gProtein

390 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories2220 kcal

Protein61 g

Carbohydrates390 g

Fiber3.1 g

Sugars38 g

Total Fat46 g

Saturated Fat30 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol215 mg

Sodium470 mg

Potassium1059 mg

Calcium402 mg

Iron23 mg

Magnesium161 mg

Phosphorus829 mg

Zinc4.9 mg

Copper0.7 mg

Manganese3 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A167 mcg

Vitamin E1.8 mg

Vitamin K6.8 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)2.3 mg

Niacin (B3)26 mg

Folate649 mcg

Choline197 mg

Caffeine0 mg

Water299 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 10. The excerpt below is the record exactly as published.

RYZON CORN PARKER HOUSE ROLLS BY MRS. MARY E. HALL, JAMESTOWN, N. Y. yi level cupful (3 ounces) corn meal. 2 level tablespoonfuls (i ounce) sugar. 4 level teaspoonfuls Ryzon. 3 level cupfuls {^4, pound) flour. . Vi, level teaspoonful salt. 2 level tablespoonfuls (l ounce) butter, or butter substitute. I cupful {yi pint) milk. I egg.

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