1800s Cooking Tips and Recipes
White Mountain Rolls - Sixteen cups of flour, half cup of sugar, cup of butter, cup of yeast, the white of four eggs, beaten to a stiff froth, and four cups of boiling milk; melt the butter and sugar in the milk, have the milk blood warm, and mix the bread, adding the whites of eggs after mixing in part of the flour, knead stiff said let rise in a warm place over right. In the morning knead into rolls, and let rise till light; rub the beaten white of an egg over the tops of rolls, and bake thirty minutes.
The Willimantic Chronicle, Willimantic, Conn., October 26, 1881
White Mountain Rolls - Sixteen cups of flour, half cup of sugar, cup of butter, cup of yeast, the white of four eggs, beaten to a stiff froth, and four cups of boiling milk; melt the butter and sugar in the milk, have the milk blood warm, and mix the bread, adding the whites of eggs after mixing in part of the flour, knead stiff said let rise in a warm place over right. In the morning knead into rolls, and let rise till light; rub the beaten white of an egg over the tops of rolls, and bake thirty minutes.
The Willimantic Chronicle, Willimantic, Conn., October 26, 1881
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