Tea Rolls
From Durham cook book ..., 1921
Presented as published in 1921. 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
1444Calories
27 gProtein
334 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1444 kcal
Protein27 g
Carbohydrates334 g
Fiber7.4 g
Sugars151 g
Total Fat3.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2919 mg
Potassium1174 mg
Calcium154 mg
Iron24 mg
Magnesium123 mg
Phosphorus325 mg
Zinc2.4 mg
Copper2.3 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)15 mg
Folate323 mcg
Choline0 mg
Caffeine0 mg
Water666 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 35. The excerpt below is the record exactly as published.
TEA ROLLS. Sponge : One cake yeast, one cup creamed potatoes, three- fourths cup sugar, one cup warm water in which yeast has been dissolved. Another cup of warm water, mix all together. This sponge will last for several days if kept in a cool place and need not all be used at once. To make the rolls one cup of the sponge, one and one-half cups of flour, one teaspoonful salt, lard the size of a small egg
Cook this with the app: pantry check, scaling, and the assistant.