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Tea Rolls, No. 2
From The Twin-city housewife, 1920
Serves 6
This recipe has been used for thirty years by a well known Virginia housekeeper.—Mrs. Plato T. Durham.
Presented as published in 1920. 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
619Calories
23 gProtein
124 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein23 g
Carbohydrates124 g
Fiber9.3 g
Sugars17 g
Total Fat6.3 g
Saturated Fat1.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol2.2 mg
Sodium769 mg
Potassium574 mg
Calcium134 mg
Iron16 mg
Magnesium55 mg
Phosphorus294 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C7.6 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)1.6 mg
Niacin (B3)19 mg
Folate764 mcg
Choline18 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 4. The excerpt below is the record exactly as published.
Tea Rolls, No. 2 Yeast: Pour over a tablespoon of hops a quart of boiling water. When luke-warm strain and add one cup mashed Irish potato, one-half cup sugar, one teaspoon each ground ginger and salt. (A bit of yeast will hasten the fermentation.) Kept dark and in a cool place this yeast will last indefinitely. Rolls: One quart of flour, one egg, two tablespoons sugar, one teaspoon salt, one cup sweet milk, one cup of yeast given above, one tablespoon melted lard
Cook this with the app: pantry check, scaling, and the assistant.