French Rolls
A historical recipe from Favorite Dishes, by Carrie V. Shuman (1893).
A historical recipe
Favorite Dishes : a Columbian Autograph Souvenir Cookery Book, by Carrie V. Shuman (1893). Project Gutenberg eBook #6703.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Favorite Dishes, by Carrie V. Shuman (1893). Digitised by Project Gutenberg, eBook #6703 (https://www.gutenberg.org/ebooks/6703). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- One and one-half lbs. of flour
- four oz. of butter
- one-half teacup of sweet milk
- one teaspoonful of salt
- four eggs
Method
- From MRS.
- SALLIE HOWARD BUSH, of Alabama, Alternate Lady Manager One and one-half lbs.
- of flour;
- four oz.
- of butter;
- one-half teacup of sweet milk;
- one-half cake of yeast;
- one teaspoonful of salt;
- four eggs beaten very light and added last.
- Set to rise and bake as other rolls.
Plating
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