Nice Rolls or Light Biscuit
From La cuisine creole, 1885
Rolls are often made dark by allowing them to get too light.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 54. The excerpt below is the record exactly as published.
NICE EOLLS OE LIGHT BISCUIT. Beat together one egg, one spoonful of sugar, a small lump of butter and a gill of yeast, or a yeast cake ; add to this a quart of flour, and enough warm milk
Cook this with the app: pantry check, scaling, and the assistant.