nut-freeegg-freesoy-freefish-freeshellfish-free
Vienna Rolls
From Buckeye cookery, 1892
Serves 8
Can stand out for an hour before baking.
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
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 Buckeye cookery (1892), page 23. The excerpt below is the record exactly as published.
a table-spoon of butter or lard, nade sof by warming a little, and stirring with a spoon. Add to one quart ef unsifted flour two heaping tea-spoons baking powder; mix and ___ aift thoroughly together, and place in a bowl with butter. Take Gg more or less sweet milk as may be necessary to form a dough of - _asual stiffness, according to the flour (about three-fourths of a pint), : put into the milk half a tea-spoon of salt
Cook this with the app: pantry check, scaling, and the assistant.