Luncheon and Tea Rolls
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
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Ingredients
Method
- 2 quarts of flour.
- 3 cups of boiled milk.
- 3 tablespoonfuls of sugar.
- 1 teaspoonful of salt.
- 1/2 cupful of butter.
- Whites of 2 eggs.
- 1/2 yeast cake.
- Boil the milk, dissolve in it the sugar and salt, and add the butter to melt it.
- When this mixture becomes tepid, add the beaten whites of the eggs and the yeast, dissolved in two tablespoonfuls of water;
- then stir in the flour, and knead it for twenty to thirty minutes;
- cover it well, and put it aside in a warm place free from draughts to rise over night.
- If to be used for breakfast, mold the rolls to any shape desired;
- let them rise to more than double their size, and bake for thirty minutes.
- If they are to be used for luncheon, cut down with a knife the raised dough in the morning, and keep it in a cool place until an hour and a half before the time for serving the rolls;
- then mold, raise, and bake them.
- If they are to be used for tea, do not set the dough until morning.
- In summer allow four and a half hours for the whole work, the same as directed for bread on page 340.