French Split Rolls
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
For hotel use, they may be made smaller.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 131. The excerpt below is the record exactly as published.
FRENCH SPLIT ROLLS. Use the same dough as for Flutes ; or use No. 899, which makes a roll with a shorter crust. Divide in two-ounce pieces
Cook this with the app: pantry check, scaling, and the assistant.