Porterhouse Rolls

Name: Porterhouse Rolls
Yield: 5 servings
Ingredients: Two quarts sifted flour; 1 pint heated milk; 2 pastryspoons sugar; 2 pastryspoons melted butter; $ cup yeast; salt (put in at night); 4 teaspoon soda fruit

From Royal Victoria cook book, 1900

Serves 5

Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 43. The excerpt below is the record exactly as published.

PORTERHOUSE ROLLS.—Two quarts sifted flour, 1 pint heated milk, 2 pastryspoons sugar, 2 pastryspoons melted butter, $ cup yeast, salt (put in at night); in morn- ing, 4 teaspoon soda fruit

Cook this with the app: pantry check, scaling, and the assistant.