Tea Rolls
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
2358Calories
78 gProtein
464 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories2358 kcal
Protein78 g
Carbohydrates464 g
Fiber10 g
Sugars62 g
Total Fat25 g
Saturated Fat7.6 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol36 mg
Sodium122 mg
Potassium1405 mg
Calcium407 mg
Iron29 mg
Magnesium183 mg
Phosphorus1025 mg
Zinc7.6 mg
Copper0.9 mg
Manganese3.9 mg
Vitamin D2.5 mcg
Vitamin C0.1 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B61 mg
Vitamin B121.3 mcg
Thiamin (B1)8.9 mg
Riboflavin (B2)4 mg
Niacin (B3)49 mg
Folate1674 mcg
Choline59 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 4. The excerpt below is the record exactly as published.
Tea Rolls. Boil one cup milk, let it get cold, take one quart flour and rub in one-half tablespoon lard, make a hole in the middle of the flour and pour in the milk, and one-quarter cup yeast, and the same amount of sugar
Cook this with the app: pantry check, scaling, and the assistant.