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French Bolls

From The Picayune Creole cook book (1916).

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A historical recipe

The Picayune Creole cook book (1916).

France

Known as a French recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. 2 Ounces of Butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Bourrelets a.
  2. la Francaise.
  3. 1 1-2 Pints of Fresh Milk.
  4. 2 Quarts of W^hite Flour.
  5. 2 Begs.
  6. 2 Ounces of Butter.
  7. Teaspoonful of Salt.
  8. 1 Teaspoonful of Sugar (WTiich May be Omitted, According to Taste).
  9. 3-4 Cake of Compressed Yeast, Dissolved in Warm Water.
  10. Boil the milk, take off the stove, and add the butter, sugar and salt.
  11. Then add the well-beaten eggs.
  12. Stir in about one and a half pc-unds of flour, more or less, to make a stiff batter, and beat till air bubbles accumulate all over i.he surface.
  13. Then cover with a close cloth and set to rise over night in a warm place.
  14. Then take up the dough and knead lightly with the remaining flour to make a nice, soft dough, and shape with your hands into nice, small rolls or balls.
  15. Set them together in the baking pan, which you will have lightly sprinkled with flour.
  16. Then set to rise for an hour longer.
  17. S'et in the oven, and bake about a half hour.
  18. These rolls are delicious for breakfast, or for luncheon or supper.
  19. They may be set to rise in the early morning, and served hot at luncheon.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source not stated by archive.org
Credit

From The Picayune Creole cook book (1916), printed page 262, digitised by the Internet Archive: https://archive.org/details/cu31924003574187

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.