Recipes > Breads > Rolled Bread
Cut fresh bread, while still warm, in as thin slices as possible, using a very sharp knife. Spread evenly with butter which has been creamed. Roll slices separately, and tie each with baby ribbon.
Print recipe/article only
The Boston Cooking-School Cook Book (1896).
Vintage Recipes © 2006-2017 LM Bornath | Hosted by JaguarPC