Finger Bolls
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 369. The excerpt below is the record exactly as published.
Finger Bolls. — Prepare a dough the same as for Vienna rolls, divide the dough into pieces of V^ pound each, roll these into a rope and cut each into 10 equal-sized pieces, roll each into a round ball ; then roll out to the shape of small rolls 3 inches long and pointed at both ends. Lay into buttered finger pans, not too close 554 BREAD, CAKES, Ens. together, let rise till light, brush over with beaten egg
Cook this with the app: pantry check, scaling, and the assistant.