New Orleans Rolls No. 1
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
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 133. The excerpt below is the record exactly as published.
EW ORLEANS ROLLS. No. 1. Take from doughs Nos. 949 or 950. Break in two-ounce pieces and mold on the board; then roll with both hands into long strips and double into a twisted knot. Set on pans so they touch in baking; brush over with melted butter or lard
Cook this with the app: pantry check, scaling, and the assistant.