Originally Published:
Jubilee Cook Book, 1887
Original Images:

Scald three pints of milk; while hot put in one cup of butter and one cup of sugar When cool add six quarts of sifted flour and the yeast as follows : one yeast cake in a cup of warm water (disolved), into which stir flour enough to make a thick batter. After all the ingredients are mixed let the mixture stand over night to rise. Mould or knead the whole and let it stand until after dinner or about noon, when it is rolled out about an inch thick, cut with a tin or tumbler; one half is folded upon the other, a small piece of butter being put in between. Let it rise and bake for tea.