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To make Rolls
From How we cook in Tennessee .., 1906
Serves 12
Recipe by Mrs. H. R. Lancaster.
Presented as published in 1906. 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
154Calories
5 gProtein
13 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories154 kcal
Protein5 g
Carbohydrates13 g
Fiber3.3 g
Sugars8.4 g
Total Fat10 g
Saturated Fat3.7 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1 g
Cholesterol8.6 mg
Sodium7.2 mg
Potassium119 mg
Calcium4.4 mg
Iron0.3 mg
Magnesium6.9 mg
Phosphorus79 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5 mg
Folate291 mcg
Choline8.5 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 66. The excerpt below is the record exactly as published.
To make Rolls. — One cup of yeast, one cup warm water, half cup sugar, half cup lard, white of one egg
Cook this with the app: pantry check, scaling, and the assistant.