French Rolls. No. 3.

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.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

half a peck of the best flour ↝ Flour, 00 [Cereal Grains and Pasta]
six eggs, leaving out two whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a pint of good ale yest ↝ Whiskey and ginger ale [Liquor and cocktails]
as much new milk, a little warmed, as will make it a thin light paste ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]

Instructions (2)

Stir it about with your hand, or with a large wooden spoon, but by no means knead it.
Set it in a pan before the fire for about an hour, or till it rises; then make it up into little rolls, and bake it in a quick oven.

Original Text

French Rolls. No. 3.

To half a peck of the best flour put six eggs, leaving out two whites, a little salt, a pint of good ale yest, and as much new milk, a little warmed, as will make it a thin light paste. Stir it about with your hand, or with a large wooden spoon, but by no means knead it. Set it in a pan before the fire for about an hour, or till it rises; then make it up into little rolls, and bake it in a quick oven.

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Notes

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