Tea Rolls
From The Memorial Hall cook book, 1919
Recipe by Mrs. E. S. Roberts.
Presented as published in 1919. 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
1975Calories
55 gProtein
392 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories1975 kcal
Protein55 g
Carbohydrates392 g
Fiber0 g
Sugars4.2 g
Total Fat32 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol44 mg
Sodium2345 mg
Potassium685 mg
Calcium99 mg
Iron28 mg
Magnesium134 mg
Phosphorus544 mg
Zinc3.6 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Choline6.8 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 48. The excerpt below is the record exactly as published.
Tea Rolls Put into 1 qt. sifted flour, 1 tsp. sugar, 1 heaping tsp. salt, 1 tblsp. lard, 1 tblsp. butter. Dissolve xk cake compressed yeast in a little water and put in one cup of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.