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Tea Rolls
From How we cook in Tennessee .., 1906
Serves 12
Let rise for one and a half hours for supper.
Presented as published in 1906. 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
381Calories
14 gProtein
74 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories381 kcal
Protein14 g
Carbohydrates74 g
Fiber3.3 g
Sugars4.2 g
Total Fat4.3 g
Saturated Fat0.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.2 g
Cholesterol2 mg
Sodium8 mg
Potassium232 mg
Calcium20 mg
Iron5 mg
Magnesium29 mg
Phosphorus169 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate424 mcg
Choline5 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 65. The excerpt below is the record exactly as published.
Tea Rolls. — Half-gallon dainty flour, one heaping spoon lard, two heaping spoons sugar, one egg well beaten, one cup yeast, 114 HOW "WE COOK IN TENNESSEE. enough warm water to make soft dough
Cook this with the app: pantry check, scaling, and the assistant.