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Split Rolls

Name: Split Rolls
Yield: 1 servings
Ingredients: One egg well beaten; one tablespoonful of sugar; one yeast-cake dissolved in a cup of warm milk; two teaspoonsfuls of salt; flour enough to make a stiff batter

From Twentieth century home cook book, 1905

Serves 1

Presented as published in 1905. 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

211Calories

9 gProtein

32 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories211 kcal

Protein9 g

Carbohydrates32 g

Fiber0 g

Sugars13 g

Total Fat5.2 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium4738 mg

Potassium104 mg

Calcium36 mg

Iron2.3 mg

Magnesium13 mg

Phosphorus126 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.7 mg

Folate64 mcg

Choline147 mg

Caffeine0 mg

Water41 g

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 9. The excerpt below is the record exactly as published.

Split Rolls.— One egg well beaten; one tablespoonful of sugar; one yeast-cake dissolved in a cup of warm milk; two teasj^oonfuls of salt; flour enough to make a stiff batter

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