Milk-rolls
From The girl's own cookery book, 1882
The scones and rolls may be served hot if liked, but they will not be so wholesome as when cold.
Presented as published in 1882. 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 girl's own cookery book (1882) by Phillis Browne, page 103. The excerpt below is the record exactly as published.
Milk-rolls. — Rub a slice of butter the size of a large egg into a pound of flour. Add salt, and a heaped teaspoonful of baking-powder. When well mixed stir in milk to make a stiff dough
Cook this with the app: pantry check, scaling, and the assistant.