vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sweet French Rolls
From Soyer's standard cookery, 1912
Serves 2
A few gratings from the rind of a lemon or 0.5 teaspoonful lemon extract may be substituted in place of mace.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 234. The excerpt below is the record exactly as published.
Sweet French Rolls. One cup of milk, one yeast cake dissolved in one-quarter of a cup of lukewarm water, flour, one-quarter of a cup of sugar, one teaspoonful of salt, one egg, yolk of one egg, one-eighth of a teaspoonful of mace, one-quarter cup of melted butter. Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cup of flour; beat well, cover, and let rise until light. Add sugar, salt, eggs well beaten, mace, and but- ter, and enough more flour to knead
Cook this with the app: pantry check, scaling, and the assistant.