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The Boston Cooking-School Cook Book by Fannie Merritt Farmer (Boston, 1896)


  • 1 cup milk.
  • 1 yeast cake dissolved in 1/4 cup lukewarm water.
  • Flour.
  • 1/4 cup sugar.
  • 1 teaspoon salt.
  • 1 egg.
  • Yolk 1 egg.
  • 1/8 teaspoon mace.
  • 1/4 cup melted butter.


  • Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; beat well, cover, and let rise until light.
  • Add sugar, salt, eggs well beaten, mace, and butter, and enough more flour to knead; knead, let rise again, shape. Place closely in buttered pan, cover, let rise, and bake twelve to fifteen minutes in hot oven.
  • This same mixture may be rolled in a long strip to one-fourth inch thickness, spread with butter, rolled up like a jelly roll, and cut in one inch pieces.
  • Place pieces in pan close together, flat side down.

Categories: Biscuit  Bread  Roll 

Author Credit: Fannie Merritt Farmer (Boston, 1896)

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