Rolls (made from risen dough) No. 2
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake: 20 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 1595. The excerpt below is the record exactly as published.
lls (made from risen dough). — No. 1. Take a lump of the dough, divide it into small balls the size of an orange, put these into patty-pans, and set them before the firo for ten minutes to rise. Put them into the oven, and bake them tiU done enough. When nearly cold grate off the outer crust. Time to bake, fifteen to twenty minutes. No. '2. Take a piece of dough the size of a small loaf. Work into it a slice of butter, lard, or sweet dripping, and one egg
Cook this with the app: pantry check, scaling, and the assistant.