I found three references to Victoria Buns online, from 1861, 1880 and 1885. In 1861, the recipe for Victoria Buns was almost the same as this one, and was found in a household book for women. Vintage Recipes has this book available for you to peruse in a transcribed format, as well as many other … Continue reading
Once again, my lack of knowledge and experience with bread dough requires that my readers contribute to the site and tell me exactly what cold dough is used for. Rolls? Secondly “Fluffo?” That I was able to find was once a competitor to Crisco in the 1950s. It was a yellow colored shortening which claimed … Continue reading
Here’s one of the recipes from the flour sack. I like how they give the “new” instructions on how to measure flour. Flour used to be much more predisposed to clumping which is why we used to sift. Today, sifting isn’t necessary, but it does give your baked goods a more fluffy and light texture … Continue reading
Here I am on vacation in the South so I thought a recipe for yeast rolls would be a fitting post for today. These require scalded milk, which I don’t know yet how to make. Slather these with butter and enjoy! Yeast Rolls – Batter – Makes 15 Mix 1/2 c scalded milk 1/4 c … Continue reading
Mrs. Cleveland’s Rolls Make a sponge of: 2 large potatoes 1 cup water 1 cup milk 1 yeast cake 2 eggs beaten separately 2 tbsp sugar
Gram's Recipe Box 