French Rolls. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time
Cook: 45 min Total: 45 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Beat the eggs and yest together, adding warm milk.
  2. Put the beaten mixture into the flour, in which must be well rubbed four ounces of butter.
  3. Wet the whole into a soft paste.
  4. Keep beating it in the bowl with your hand for a quarter of an hour at least.
  5. Let it stand by the fire half an hour.
  6. Make it into rolls, and put them into pans or dishes, first well floured, or, what is still better, iron moulds, which are made on purpose to bake rolls in.
  7. Let them stand by the fire another half hour.
  8. Put them, bottom upwards, on tin plates, in the middle of a hot oven for three quarters of an hour or more.
  9. Take them out, and rasp them.
Original Text
French Rolls. No. 1. Seven pounds of flour, four eggs leaving out two yolks—the whites of the eggs should be beaten to a snow—three quarters of a pint of ale yest. Beat the eggs and yest together, adding warm milk; put it so beat into the flour, in which must be well rubbed four ounces of butter; wet the whole into a soft paste. Keep beating it in the bowl with your hand for a quarter of an hour at least; let it stand by the fire half an hour, then make it into rolls, and put them into pans or dishes, first well floured, or, what is still better, iron moulds, which are made on purpose to bake rolls in. Let them stand by the fire another half hour, and put them, bottom upwards, on tin plates, in the middle of a hot oven for three quarters of an hour or more: take them out, and rasp them.
Notes
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