vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Turkish Rolls
From Cassell's dictionary of cookery, 1892
Serves 6
Dough can be sweetened and colored with saffron if desired.
Presented as published in 1892. 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
798Calories
27 gProtein
130 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories798 kcal
Protein27 g
Carbohydrates130 g
Fiber4.2 g
Sugars7.1 g
Total Fat20 g
Saturated Fat3.4 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol15 mg
Sodium51 mg
Potassium619 mg
Calcium256 mg
Iron9.6 mg
Magnesium133 mg
Phosphorus438 mg
Zinc2.7 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E7.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)12 mg
Folate310 mcg
Choline37 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1597. The excerpt below is the record exactly as published.
six ounces of Jordan almonds, a pint and a half of milk, two to three pounds of best flour, and haK to three- quarters of an ounce of German yeast
Cook this with the app: pantry check, scaling, and the assistant.