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Vienna Rolls
From The century cook book, 1894
Serves 3
Presented as published in 1894. 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
711Calories
24 gProtein
138 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein24 g
Carbohydrates138 g
Fiber0 g
Sugars7.8 g
Total Fat11 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol30 mg
Sodium768 mg
Potassium473 mg
Calcium406 mg
Iron9.7 mg
Magnesium65 mg
Phosphorus410 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate268 mcg
Choline29 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 69. The excerpt below is the record exactly as published.
Vienna Rolls. Sift two or three times one quart of flour, two teaspoonfuls of baking powder, and half a tea- spoonful of salt; work in one tablespoonful of butter; add one pint of milk
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