Place on a table or slab one pound of flour, half a teaspoonful of salt, two of sugar, three of fresh yeast, or a very small piece of German, two ounces of butter and one egg; have some new milk, pour in a gill, mix all together, adding more milk to form a nice dough, then put some flour in a cloth, put the dough in, and lay it in a warm place; let it rise for about two hours, cut it in pieces the size of eggs, roll them even, and mark the top with a sharp knife; egg over and bake quick; serve hot or cold.
A Common Sort
Only yeast, salt, milk, and butter, and proceed as before.
To one pound of flour, two ounces of lard or dripping, the yeast and skim milk.
To one pound of flour three teaspoonfuls of yeast, two ounces of lard or dripping, quarter of a pound of sugar, a few currants or caraway seeds: bake quick when well risen.