Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Hannah's Rolls
From Virginia Cookery-book, 1884
Serves 12
Knead with firm and light pressure.
A modern interpretation · AI-generated from the original record
Ingredients
- Two quarts of flour
- one table-spoonful of lard
- two gills of yeast
- two teaspoonf uls of salt
Method
Make a light bread dough with water or milk-and-water.
Knead well and let rise, adjusting the timing based on the season.
Nutrition per serving
357Calories
14 gProtein
70 gCarbs
3 gFat
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 12. The excerpt below is the record exactly as published.
Hannah's Rolls. Two quarts of flour, one table-spoonful of lard, two gills of yeast, two teaspoonf uls of salt
Cook this with the app: pantry check, scaling, and the assistant.