Dinner
French rolls
French rolls, preserved from Marion Harland’s 1903 cookbook with ingredient cues including to three cupfuls of sweet milk add a cup of shortening and one-half cake of compress.
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.
- To three cupfuls of sweet milk add a cup of shortening and one-half cake of compressed yeast and one teaspoonful of salt.
- Add flour enough to make a stiff dough.
- In the morning add two well-beaten eggs;
- Make into balls about as large as an egg and then roll between the hands.
Historical transcription
Source method
- 1
To three cupfuls of sweet milk add a cup of shortening and one-half cake of compressed yeast and one teaspoonful of salt. Add flour enough to make a stiff dough. Let this rise over night. In the morning add two well-beaten eggs; knead thoroughly and let rise again. Make into balls about as large as an egg and then roll between the hands. Place close together on well buttered pans. Cover, let rise again, then bake in a quick oven to a delicate brown.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.