Rolls, Baker's

Name: Rolls, Baker's
Yield: 8 servings
Ingredients: Put three pounds of fine flour into a large bowl; a piece of saleratus, the size of a bean; dissolved in half a tea-cupful of hot water; a tea-spoonful of salt; a table-spoonful of fresh yeast; Add a little hot milk

From Cassell's dictionary of cookery, 1892

Serves 8

Time to bake, fifteen to twenty minutes.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1592. The excerpt below is the record exactly as published.

Rolls, Baker's.— No. 1. Put three pounds of fine fiour into a large bowl, scoop a hole in the centre not quite to the bottom, and put into this a piece of saleratus, the size of a bean, dissolved in half a tea-cupful of hot water, a tea-spoonful of salt, and a table-spoonful ROL (767) ROL of fresh yeast. Add a littlo hot milk

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