Breakfast Rolls

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Time: Cook: 15 min Total: 15 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

Two pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2oz. of lard ↝ Lard [Fats and Oils]
a little sugar ↝ Sugar, NFS [Sugars and honey]
four eggs well beaten up ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
sufficient milk to make it a nice dough ↝ Milk, NFS [Milk, reduced fat]
three small teaspoonfuls of baking powder ↝ Baobab powder [Fruits and Fruit Juices]
Split, butter, and serve very hot. ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Mix flour, butter, lard, and sugar.
Moisten well with four eggs beaten up with sufficient milk to make a nice dough.
Mix in three small teaspoonfuls of baking powder.
Make into cakes the size of a muffin.
Bake in a quick oven for fifteen minutes.
Turn them now and again, as they burn very easily.
Split, butter, and serve very hot.

Original Text · last edited 4 days ago

Breakfast Rolls.—Two pounds of flour, ½lb. of butter, 2oz. of lard, and a little sugar; moisten well with four eggs well beaten up with sufficient milk to make it a nice dough, mix in three small teaspoonfuls of baking powder, make it into cakes the size of a muffin, and bake in a quick oven for fifteen minutes. Turn them now and again, as they burn very easily. Split, butter, and serve very hot.

Notes

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