vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boston Rolls
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. Ethan Earie, Mayfair, IL.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 66. The excerpt below is the record exactly as published.
BOSTON ROLLS.— Mix together 1 pt. new milk (warm), ^ cup sugar, butter size of an o.^^, 1 cup yeast, and flour enotfgh to make a thick paste, Y2 teaspoon salt, let rise over night, knead in the morning the same as bread, the more times it rises the better; keep in a warm place; when ready to rise the last time, roll out lightly on the bread'board quite thick, dip in melted butter and lard, let rise till very light. Bake % of an hr. — Mrs. Ethan Earie, Mayfair, 111. STEAMED BROWN BREAD ROLLS.— Beat together Y\ cup sugar, 1 t^g, then add lYz cups buttermilk, 1 teaspoon salt,
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Cook this with the app: pantry check, scaling, and the assistant.