Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
706
Calories
21g
Protein
21g
Fat
107g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart of lukewarm milk
- one teaspoon of salt
- one-half cup of baker's yeast
- one large teacup of home-brewed
- two table- spoons of butter
Directions
1
MRS. J. P. FOSTER.
2
One quart of lukewarm milk, one teaspoon of salt, one large teacup of home-brewed or one-half cup of baker's yeast, flour to make a stiff batter. When light, add one %^^ and two table- spoons of butter. Knead in flour enough to roll, and when light again, make into rolls. Let them rise thirty minutes. To enrich, add another o.^'g and more butter.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive