Parker House Rolls
From The Twin-city housewife, 1920
Serves 24
—Mrs. Sheetz.
Presented as published in 1920. 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
- One quart new milk
- one pint luke-warm water
- one scant teacup of butter or lard
- one scant teacup of yeast
- two eggs
- salt and sweeten to taste
- enough flour to make a soft dough (six quarts of flour is sufficient)
Method
Work down the dough several times.
Roll out one-half inch thick and cut with large biscuit cutter.
Grease each with butter and turn half over.
Let it rise and bake in a moderate oven.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 3. The excerpt below is the record exactly as published.
Parker House Rolls One quart new milk, one pint luke-warm water, one scant teacup of butter or lard, one scant teacup of yeast, two eggs, salt and sweeten to taste; enough flour to make a soft dough (six quarts of flour is sufficient)
Cook this with the app: pantry check, scaling, and the assistant.