Egg Rolls

Ingredients

• half a teaspoonful of salt
• two rounding teaspoonfuls of baking powder
• one quart of flour
• one rounding tablespoonful of butter
• one egg without separating
• one cupful and a half of milk

Method

1. 1

   Add half a teaspoonful of salt and two rounding teaspoonfuls of baking powder to one quart of flour; sift two or three times, and rub in one rounding tablespoonful of butter.

2. 2

   Beat one egg without separating; add to it one cupful and a half of milk; add this gradually to the flour.

3. 3

   The dough must be soft but not wet.

4. 4

   Turn out quickly, roll in a sheet half an inch thick, and cut with a large round cutter; dip a knife handle in flour, press down the centre, making a sort of hinge; brush one-half with melted butter, fold over the same as 'pocketbook' rolls.

5. 5

   Stand at once in shallow pans, brush the tops with milk, and bake in a quick oven for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 40. The excerpt below is the record exactly as published.

EGG ROLLS Add half a teaspoonful of salt and two rounding teaspoonfuls of baking powder to one quart of flour; sift two or three times, and rub in one rounding tablespoonful of butter. Beat one egg without separating; add to it one cupful and a half of milk

Cook this with the app: pantry check, scaling, and the assistant.