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Parker House Rolls

A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).

A historical recipe

Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.

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 Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Digitised by Project Gutenberg, eBook #52800 (https://www.gutenberg.org/ebooks/52800). 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

  1. 2 cups scalded milk ½ yeast cake ¼ cup lukewarm water ¼ cup butter melted 2 tablespoons sugar 1 teaspoon salt flour Mix scalded milk, when cool, with dissolved yeast cake.
  2. Add two cups flour;
  3. beat thoroughly and let rise.
  4. When spongy add remaining ingredients and flour to knead.
  5. Knead;
  6. let rise;
  7. when double its bulk, shape into balls;
  8. lay on buttered sheet;
  9. cover with dripping pan.
  10. When risen to double their bulk, press with floured handle of wooden spoon almost dividing the biscuit.
  11. Brush one half with butter;
  12. press the two halves together;
  13. place on buttered tin;
  14. let rise.
  15. Bake when light ten to fifteen minutes.