Tremont House Rolls

Name: Tremont House Rolls
Ingredients: Take two quarts of flour; one teaspoon salt; one tablespoon of sugar; butter about the size of an egg; one pint of boiled milk; one teacupful of yeast

From Choice recipes, 1900

Presented as published in 1900. 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

3720Calories

109 gProtein

788 gCarbs

107 gFat

Full nutrition (33 nutrients)

Calories3720 kcal

Protein109 g

Carbohydrates788 g

Fiber0 g

Sugars13 g

Total Fat107 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol264 mg

Sodium2365 mg

Potassium1386 mg

Calcium208 mg

Iron56 mg

Magnesium270 mg

Phosphorus1105 mg

Zinc7.3 mg

Copper1.6 mg

Manganese7.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)9.4 mg

Riboflavin (B2)4.4 mg

Niacin (B3)68 mg

Folate1605 mcg

Choline0 mg

Caffeine0 mg

Water118 g

As published

This recipe was extracted from Choice recipes (1900), page 2. The excerpt below is the record exactly as published.

TREMONT HOUSE ROLLS-Mrs. A. Faught Take two quarts of flour, add one teaspoon salt; make a hole in the middle and put into it one tablespoon of sugar, butter about the size of an egg, one pint of boiled milk and one teacupful of yeast

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