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Rolls

A historical recipe from The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909).

A historical recipe

The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909). Project Gutenberg eBook #60598.

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 Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909). Digitised by Project Gutenberg, eBook #60598 (https://www.gutenberg.org/ebooks/60598). 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. Add one tablespoon of butter to the recipe for bread, or knead the butter into the dough just before moulding it.
  2. Shape it into rolls, put them into a buttered pan, and when risen to a little more than double their size, bake them for twenty minutes in an insulated oven with stones that will turn the paper a rich brown, as explained in the test on page 225.