Graham Rolls
From A practical cook and text book for general use, 1896
Baking on a perforated grate is recommended for even cooking.
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 33. The excerpt below is the record exactly as published.
Graham Rolls. These are considered by many the best form of Graham bread. They are made similar to- the Southern " Beaten Biscuits," except in the ingredients- used, those being made of fine white flour. The coldest water and the best white wheat Graham meal are the essential materials used ; good common^ sense and judgment should also be added to these, and "no such word as fail " admitted. Into a quart of un- sifted Graham meal, pour slowly sufficient cold water to make a dough stiff enough to handle
Cook this with the app: pantry check, scaling, and the assistant.