French Rolls
From The economical cook book, 1905
Serves 12
Bake for ten or fifteen minutes.
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 73. The excerpt below is the record exactly as published.
French Kolls. One quart of sweet milk, a quarter of a pound of butter, a teacup of yeast, a teaspoonful of saleratus ; warm the milk and butter together until the butter is melted, stir in half a teaspoon of salt, the saleratus dissolved in a teaspoon of hot water, flour to make a stiff sponge
Cook this with the app: pantry check, scaling, and the assistant.