vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet French Rolls
From Boston Cooking-School cook book, 1896
Serves 8
Makes 24 to 30 rolls.
Presented as published in 1896. 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
162Calories
3 gProtein
10 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories162 kcal
Protein3.3 g
Carbohydrates10 g
Fiber1.5 g
Sugars8 g
Total Fat13 g
Saturated Fat7.6 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol56 mg
Sodium316 mg
Potassium98 mg
Calcium56 mg
Iron0.3 mg
Magnesium7.8 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C8.1 mg
Vitamin A112 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate77 mcg
Choline28 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 34. The excerpt below is the record exactly as published.
SWEET FRENCH ROLLS 1 cup milk 1 teaspoon salt 1 yeast cake dissolved in 1 egg Y{ cup lukewarm water 1 egg yolk Flour Y teaspoon mace 14 cup sugar 4 cup melted butter Make like Standard Rolls (p. 75), adding mace with flour and eggs after sponge has become light. Shape like Rosebud Biscuits (p. 77). A few gratings from the rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.