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Wisconsin cookbook, 1900-1920
Page 48
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Ice-Box Rolls 1 cake yeast 1/2 cup luke warm water 2/3 " shortening 2/3 " sugar 1 " mashed potatoes 1 " scalded milk 2 egg well beaten flour to make stiff dough 1 tesp salt Dissolve yeast in luke warm water, add shortening, sugar, salt mash potatoes to scalded milk. when cool add yeast, mix thoroughly and add eggs. stir in enough flour to make stiff dough. turn out on slightly floured board and knead thoroughly, put in bowl large enough to allow for slight raising rub over with melted lard. cover lightly and place in refrigerator about [one?] hr. before meal time pinch off dough shape and let rise until light bake in hot oven 425 f / 15 to 20 min. this mixture will last a week or 10 days in the refrigerator
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Ice-Box Rolls 1 cake yeast 1/2 cup luke warm water 2/3 " shortening 2/3 " sugar 1 " mashed potatoes 1 " scalded milk 2 egg well beaten flour to make stiff dough 1 tesp salt Dissolve yeast in luke warm water, add shortening, sugar, salt mash potatoes to scalded milk. when cool add yeast, mix thoroughly and add eggs. stir in enough flour to make stiff dough. turn out on slightly floured board and knead thoroughly, put in bowl large enough to allow for slight raising rub over with melted lard. cover lightly and place in refrigerator about [one?] hr. before meal time pinch off dough shape and let rise until light bake in hot oven 425 f / 15 to 20 min. this mixture will last a week or 10 days in the refrigerator
Szathmary Culinary Manuscripts and Cookbooks
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