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L. Gagnore cookbook, 1930-1940
Page 73
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Cinnamon rolls 2 c. flour 2 tbsp. butter 4 tsp B.P. 2/3 c. milk 1/2 tsp salt 1/3 tsp. cinnamon 2 tbsp. sugar sugar Mix same as B.P. Biscuit. Roll to 1/4 in thick, brush over with melted butter and sprinkle with sugar and cinnamon. Roll like a jelly roll, cut off pieces 3/4 in. in thickness. Place on a buttered tin and bake in hot oven 15 min.
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Cinnamon rolls 2 c. flour 2 tbsp. butter 4 tsp B.P. 2/3 c. milk 1/2 tsp salt 1/3 tsp. cinnamon 2 tbsp. sugar sugar Mix same as B.P. Biscuit. Roll to 1/4 in thick, brush over with melted butter and sprinkle with sugar and cinnamon. Roll like a jelly roll, cut off pieces 3/4 in. in thickness. Place on a buttered tin and bake in hot oven 15 min.
Szathmary Culinary Manuscripts and Cookbooks
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