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Swedish 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.

Sweden. Associated with Sweden by a demonym leading its title: Swedish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 3 tablespoons cinnamon flour
  • ½ cup chopped citron Melt butter
  • 4 eggs

Method

  1. 2 cups milk ½ yeast cake ¼ cup lukewarm water 4 eggs ¼ cup butter 2 teaspoons salt ½ cup sugar 1 cup currants 3 tablespoons cinnamon flour to knead ½ cup chopped citron Melt butter in scalded milk;
  2. when lukewarm, add dissolved yeast, salt, eggs well beaten and flour to knead.
  3. Let rise;
  4. roll into a sheet;
  5. brush with melted butter;
  6. dredge with cinnamon and sugar;
  7. sprinkle with citron and currants;
  8. roll like jelly roll;
  9. cut in one half inch slices;
  10. place on buttered sheet;
  11. let rise.
  12. Bake one half hour.