Swedish Rolls

Name: Swedish Rolls
Ingredients: 4 cups flour; % teaspoon salt; 1 cup scalded milk; 1 cake yeast; % cup lukewarm water; 2 tablespoons sugar; 2 tablespoons butter; 4% cup currants; 2 eggs

From The Raleigh cook book, 1907

Presented as published in 1907. 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

2093Calories

68 gProtein

418 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories2093 kcal

Protein68 g

Carbohydrates418 g

Fiber0 g

Sugars25 g

Total Fat39 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol435 mg

Sodium1324 mg

Potassium916 mg

Calcium183 mg

Iron30 mg

Magnesium156 mg

Phosphorus761 mg

Zinc5 mg

Copper0.9 mg

Manganese3.9 mg

Vitamin D2 mcg

Vitamin C51 mg

Vitamin A163 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)2.7 mg

Niacin (B3)34 mg

Folate850 mcg

Choline294 mg

Caffeine0 mg

Water271 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 18. The excerpt below is the record exactly as published.

Swedish Rolls.—4 cups flour; % teaspoon salt; 1 cup scalded milk; 1 cake yeast mixed with % cup lukewarm water; 2 tablespoons sugar; 2 tablespoons butter; 4% cup currants; 2 eggs

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