Tea Rolls

Name: Tea Rolls
Ingredients: Add two cups of flour; to a cup of scalded milk; add a yeast cake softened in a quarter of a cup of water; J4 cup melted butter; 2 eggs; 1 teaspoon salt; A grating of nutmeg; 2 more caps flour

From True food values and their low costs, 1916

Presented as published in 1916. 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

2365Calories

68 gProtein

388 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories2365 kcal

Protein68 g

Carbohydrates388 g

Fiber0 g

Sugars0.4 g

Total Fat61 g

Saturated Fat30 g

Monounsaturated Fat16 g

Polyunsaturated Fat3.5 g

Omega-30.2 g

Cholesterol488 mg

Sodium2491 mg

Potassium834 mg

Calcium166 mg

Iron30 mg

Magnesium147 mg

Phosphorus753 mg

Zinc5 mg

Copper0.9 mg

Manganese3.8 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A528 mcg

Vitamin E2.3 mg

Vitamin K4.1 mcg

Vitamin B60.5 mg

Vitamin B121 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)2.7 mg

Niacin (B3)34 mg

Folate851 mcg

Choline304 mg

Caffeine0 mg

Water134 g

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 22. The excerpt below is the record exactly as published.

Tea Rolls Add two cups of flour to a cup of scalded milk when it is lukewarm, beat well, and add a yeast cake softened in a quarter of a cup of water. When well risen, add : J4 cup melted butter 2 eggs 1 teaspoon salt A grating of nutmeg 2 more caps flour

Cook this with the app: pantry check, scaling, and the assistant.