• 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.

1. Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; beat well, cover, and let rise until light.
2. 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.
3. 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.
4. Place pieces in pan close together, flat side down.

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