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Parker House Rolls

A historical recipe from Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Befor, by Lydia Maria Gurney (1914).

A historical recipe

Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before, by Lydia Maria Gurney (1914). Project Gutenberg eBook #8542.

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 Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Befor, by Lydia Maria Gurney (1914). Digitised by Project Gutenberg, eBook #8542 (https://www.gutenberg.org/ebooks/8542). 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. 1 Quart of Flour 1 Tablespoonful of Lard 3 Tablespoonfuls of Sugar 1 Teaspoonful of Salt 1/2 Pint of Milk 1 Yeast Cake Scald the milk.
  2. When nearly cold add the yeast cake which has been dissolved in one-half cup of cold water.
  3. Rub into the flour, the lard, sugar and salt.
  4. Stir all together with a knife and knead.
  5. Let rise to twice its bulk and knead.
  6. Let rise again and knead.
  7. Roll half an inch thick, cut into rounds, spread with butter and double over.
  8. Rise again, bake twenty minutes in a hot oven.
  9. Mix at ten o'clock in the morning if wanted for supper, a little earlier in cold weather.