Fine Rolls

Name: Fine Rolls
Ingredients: half a cup of butter; a half pint of milk; two spoonfuls of small beer yeast; two pounds of flour

From La cuisine creole, 1885

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 54. The excerpt below is the record exactly as published.

FINE ROLLS. Warm half a cup of butter in a half pint of milk; add two spoonf uls of small béer yeast, or a cup of home- made yeast, and a little sait ; pour thîs on to two pounds of flour

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