Parker House Rolls
A historical recipe from Cook book of tested receipes, by Ida Lee Cary (1920).
A historical recipe
Cook book of tested receipes, by Ida Lee Cary (1920). Project Gutenberg eBook #68983.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Cook book of tested receipes, by Ida Lee Cary (1920). Digitised by Project Gutenberg, eBook #68983 (https://www.gutenberg.org/ebooks/68983). 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 3 ingredients
- 1 cup of milk scalded
- ¹⁄₂ teaspoon of salt
- 1 yeast
Method
- Mix about 7 or 8 o’clock in the morning 1 cup of milk scalded and 1 large tablespoon of butter.
- Let it cool and add 2 scant tablespoons of sugar, ¹⁄₂ teaspoon of salt, 1 yeast cake dissolved in a little warm water, stir all together with flour enough to make stiff dough.
- When it is light, knead out and cut out with biscuit cutter, brush over with melted butter, fold over and put them in a baking pan, let them rise more, then put them in a hot oven to bake about ¹⁄₂ hr.
Plating
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