Transcribe
Translate
Julie M. Clagett cookbook, 1908-1914
Page 65
More information
digital collection
archival collection guide
transcription tips
Parker House Rolls. 1 pt of milk boiled. When luke warm mix with 2 qts. of flour, 1/2 cup of white sugar 1/2 cup of yeast, 1 tablespoonful of butter. Mix over night, & next noon roll out 1/2 a inch thick, cut with a large cake cutter. spread with butter, & fold together & let let them remain until tea time. bake in a quick oven. Rye Muffins 2 cups of rye meal, 1 cup of corn meal, 1 cup of flour, 1 tablespoonful of brown sugar, a little salt, mix over night with sour milk, in the morning dissolve 2/3 teaspoonful of saleratus or 1 of soda, in a little water, & put it into the batter. bake in muffin tins 25 m. then take out of the oven & let them remain with a towel over them 10 or 15 minutes before removeing them from the pans
Saving...
prev
next
Parker House Rolls. 1 pt of milk boiled. When luke warm mix with 2 qts. of flour, 1/2 cup of white sugar 1/2 cup of yeast, 1 tablespoonful of butter. Mix over night, & next noon roll out 1/2 a inch thick, cut with a large cake cutter. spread with butter, & fold together & let let them remain until tea time. bake in a quick oven. Rye Muffins 2 cups of rye meal, 1 cup of corn meal, 1 cup of flour, 1 tablespoonful of brown sugar, a little salt, mix over night with sour milk, in the morning dissolve 2/3 teaspoonful of saleratus or 1 of soda, in a little water, & put it into the batter. bake in muffin tins 25 m. then take out of the oven & let them remain with a towel over them 10 or 15 minutes before removeing them from the pans
Szathmary Culinary Manuscripts and Cookbooks
sidebar
