Tea Rolls, No. 2
Serves 6
This recipe has been used for thirty years by a well known Virginia housekeeper.—Mrs. Plato T. Durham.
A modern interpretation · AI-generated from the original record
Ingredients
- Pour over a tablespoon of hops
- a quart of boiling water
- one cup mashed Irish potato
- one-half cup sugar
- one teaspoon each ground ginger
- and salt
- One quart of flour
- one egg
- one cup sweet milk
- one cup of yeast given above
- one tablespoon melted lard
Method
Mix bread in a bowl with cake beater, stirring in the egg, the lard melted in the cup of milk, and last the cup of yeast.
Thicken with flour if necessary.
Set to rise overnight in a moderately warm place.
This sponge made into turnovers, finger rolls or clover leaf shapes, should rise slowly before baking.
Nutrition per serving
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 4. The excerpt below is the record exactly as published.
Tea Rolls, No. 2 Yeast: Pour over a tablespoon of hops a quart of boiling water. When luke-warm strain and add one cup mashed Irish potato, one-half cup sugar, one teaspoon each ground ginger and salt. (A bit of yeast will hasten the fermentation.) Kept dark and in a cool place this yeast will last indefinitely. Rolls: One quart of flour, one egg, two tablespoons sugar, one teaspoon salt, one cup sweet milk, one cup of yeast given above, one tablespoon melted lard
Cook this with the app: pantry check, scaling, and the assistant.