Breakfast
Breakfast rolls (No. 2)
Breakfast rolls (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift a quart of flour and stir into it a saltspoonful of salt, a teaspoonful of suga.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Sift a quart of flour and stir into it a saltspoonful of salt, a teaspoonful of sugar, a cup of warm milk, two tablespoonfuls of melted cottolene or other fat, and two beaten eggs.
- Dissolve a quarter of a cake of compressed yeast in a little warm milk and beat in last of all.
Historical transcription
Source method
- 1
Sift a quart of flour and stir into it a saltspoonful of salt, a teaspoonful of sugar, a cup of warm milk, two tablespoonfuls of melted cottolene or other fat, and two beaten eggs. Dissolve a quarter of a cake of compressed yeast in a little warm milk and beat in last of all. Set the dough in a bowl to rise until morning. Early in the morning make quickly and lightly into rolls, and set to rise near the range for twenty minutes. Bake for about an hour.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.