Snails

Ingredients

• In making snails, use recipe for light rolls.
• Make bread in the morning and set to rise.
• In afternoon, take dough and with rolling pin roll into a sheet half an inch thick.
• Then spread with melted butter
• sprinkle thickly with granulated sugar
• cover with raisins
• sprinkle over a little powdered cinnamon
• Form into a long roll
• cut with knife into pieces ^ inch long
• butter each snail on top
• sprinkle on sugar
• add three raisins
• Place in bread pan sufficiently far apart to allow for rising.

Method

1. 1

   When risen bake a chestnut brown.

2. 2

   They are delicious served hot or cold for luncheon or tea.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 68. The excerpt below is the record exactly as published.

Snails. In making snails, use recipe for light rolls. Make bread in the morning and set to rise. In afternoon, take dough and with rolling pin roll into a sheet half an inch thick. Then spread with melted butter, sprinkle thickly with granulated sugar and cover with rais- ins; sprinkle over a little powdered cinnamon. Form into a long roll, cut with knife into pieces ^ inch long ; butter each snail on top, sprinkle on sugar and add three raisins. Place in bread pan suffi- ciently far apart to allow for rising.

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