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Vienna Rolls
From The new practical housekeeping, 1890
Serves 8
It is fine to let them rise for half an hour before baking.
Presented as published in 1890. 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
245Calories
7 gProtein
49 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories245 kcal
Protein6.8 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat2.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Cholesterol1.6 mg
Sodium265 mg
Potassium86 mg
Calcium77 mg
Iron3.6 mg
Magnesium17 mg
Phosphorus92 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0.8 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 31. The excerpt below is the record exactly as published.
Vienna Rolls. — Have ready in a bowl a tablespoon of butter or lard, made soft by wanning a little, and stirring with a spoon. Add to one quart of unsifted flour two heaping teaspoons baking powder ; mix and sift thoroughly together, and place in a bowl with 42 BREAKFAST AND TEA CAKES. butter. Take more or less sweet milk as may be necessary to form a dough of usual stiffness, according to the flour (about three-fourths of a pint), put into the milk half a teaspoon oi salt
Cook this with the app: pantry check, scaling, and the assistant.