Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Tea Rolls, No. 1
From The Twin-city housewife, 1920
Serves 2
—Mrs. Geo. T. Brown.
A modern interpretation · AI-generated from the original record
Ingredients
- Dissolve one cake of Fleishman’s yeast
- in a cup of luke-warm milk
- one tablespoon each of butter
- and powdered sugar
- one-half teaspoon of salt
- the well-beaten white of one egg
- two and one-half cups of sifted flour
Method
Knead thoroughly and put in a warm place, free from draft, to rise for one and three-fourth hours.
When light, form into small, oblong rolls.
Place in greased pans, brushing lightly with butter between the rolls.
Cover carefully with cloth or paper and let rise about half an hour.
When light bake in a moderate oven twenty minutes.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 4. The excerpt below is the record exactly as published.
Tea Rolls, No. 1 Dissolve one cake of Fleishman’s yeast in a cup of luke-warm milk. Add to this one tablespoon each of butter and powdered sugar, one-half teaspoon of salt and the well-beaten white of one egg; then add gradually two and one-half cups of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.