vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Virginia Rolls

Name: Virginia Rolls
Yield: 6 servings
Ingredients: one tablespoonf ul of good yeast; one egg; one large spoonful of butter; one pound or pint of flour; a little salt; enough milk to form into a stiff batter

From The complete cook book, 1900

Serves 6

Do not let them rise too long or they might become sharp or sour.

Presented as published in 1900. 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

172Calories

6 gProtein

33 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories172 kcal

Protein6.4 g

Carbohydrates33 g

Fiber0.4 g

Sugars0.2 g

Total Fat3.5 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol37 mg

Sodium1632 mg

Potassium90 mg

Calcium20 mg

Iron2.5 mg

Magnesium14 mg

Phosphorus76 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A15 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.5 mg

Folate107 mcg

Choline26 mg

Caffeine0 mg

Water15 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 93. The excerpt below is the record exactly as published.

VIRGINIA ROLLS. One tablespoonf ul of good yeast, one egg, one large spoonful of butter, one pound or pint of flour, a little salt and enough milk to form into a stiff batter

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