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Vienna Rolls
From The home cook book, 1905
Serves 4
Can also be made in ordinary form.
Presented as published in 1905. 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
592Calories
29 gProtein
115 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein29 g
Carbohydrates115 g
Fiber10 g
Sugars3.1 g
Total Fat4.7 g
Saturated Fat0.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1771 mg
Potassium527 mg
Calcium36 mg
Iron7.9 mg
Magnesium54 mg
Phosphorus373 mg
Zinc3.9 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)5.3 mg
Riboflavin (B2)2 mg
Niacin (B3)23 mg
Folate1073 mcg
Choline12 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 128. The excerpt below is the record exactly as published.
VIENNA ROLLS Mix a cup of lively yeast in a quart of lukewarm milk. Then stir in a quart of flour and set to rise in a warm place. In two or three hours, add flour enough to make a stiff dough, add also a tablespoon of sugar and the same of salt
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