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Tea Rolls
From The Cook County cook book, 1912
Serves 5
Presented as published in 1912. 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
853Calories
24 gProtein
177 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories853 kcal
Protein24 g
Carbohydrates177 g
Fiber1.3 g
Sugars20 g
Total Fat6.1 g
Saturated Fat1.1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Cholesterol2.6 mg
Sodium6.8 mg
Potassium321 mg
Calcium40 mg
Iron11 mg
Magnesium56 mg
Phosphorus249 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.5 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)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)16 mg
Folate438 mcg
Choline3 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 68. The excerpt below is the record exactly as published.
TEA ROLLS. — 2 qts. flour, into which rub 1 large tablespoon lard, 1 pt. cold boiled milk
Cook this with the app: pantry check, scaling, and the assistant.