Rolls
From High-Street cook book, 1885
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 High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 2. The excerpt below is the record exactly as published.
»ne quart of new milk (boiled), two (piarts < f Hour, one <up of shortening robbed into the flour. "When the milk is cool make a hole in the middle of the flour, add one cup of yeast to the milk, pour into the flour, ami lei stand until morning. Then knead and lei rise; when well risen knead and let rise again ; two hours before baking shape into rolls
Cook this with the app: pantry check, scaling, and the assistant.