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Traveller’s Rolls
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Alternatively, make dinner rolls and fill them.
Presented as published in 1898. 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
723Calories
36 gProtein
80 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories723 kcal
Protein36 g
Carbohydrates80 g
Fiber0.7 g
Sugars1.3 g
Total Fat29 g
Saturated Fat6.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.4 g
Omega-30.4 g
Cholesterol154 mg
Sodium844 mg
Potassium929 mg
Calcium105 mg
Iron1.8 mg
Magnesium82 mg
Phosphorus467 mg
Zinc3.8 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A121 mcg
Vitamin E0.8 mg
Vitamin K197 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.8 mg
Folate32 mcg
Choline77 mg
Caffeine0 mg
Water322 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 269. The excerpt below is the record exactly as published.
Traveller’s Rolls. — Make some puff paste (see Chapter XVII) or use the trimmings left from pies or patties, being of course careful that there is no sugar in it. Line patty pans, or form the paste into hollow patties, fill them with raw rice to keep the shape, and bake in a moderate oven for twenty or twenty-five minutes. Let them get cold. Fill the cases with pounded cooked chicken moistened with mayonnaise, and well mixed with mustard and cress, slices of cucumber, or shred lettuce
Cook this with the app: pantry check, scaling, and the assistant.