VIENNA ROLLS

Name: VIENNA ROLLS
Ingredients: One quart flour; half teaspoon salt; two teaspoons baking powder; one tablespoon lard; one pint milk

From Home dissertations, 1891

Presented as published in 1891. 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

2256Calories

71 gProtein

413 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories2256 kcal

Protein71 g

Carbohydrates413 g

Fiber0 g

Sugars23 g

Total Fat37 g

Saturated Fat14 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol71 mg

Sodium2302 mg

Potassium1415 mg

Calcium1217 mg

Iron29 mg

Magnesium194 mg

Phosphorus1228 mg

Zinc5.7 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)5 mg

Riboflavin (B2)2.9 mg

Niacin (B3)34 mg

Folate803 mcg

Choline94 mg

Caffeine0 mg

Water479 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 127. The excerpt below is the record exactly as published.

VIENNA ROLLS. One quart flour ; half teaspoon salt ; two teaspoons baking powder ; one table- spoon lard ; one pint milk

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