Sausage Rolls from Five Roses Cookbook, 1915

“City line TV show guest chef often said just use a regular recipe for scones etc.  She got asked so many times for that information that she talked whitecap books into reprinting the Five Rose’s Cookbook (1915)  in 1999. I use it today.”

Recipe Source: 

Thank you to Mary Trepanier for sharing one of her favourite cookbooks! Originally printed in 1915, this Five Roses Cookbook is available to view online on archive.org. This cookbook was produced by Five Roses flour company, a Canadian brand that dates back to 1888. The cookbook claims that “Five Roses is a favourite in one million Canadian homes”.

“City line TV show guest chef often said just use a regular recipe for scones etc.  She got asked so many times for that information that she talked whitecap books into reprinting the Five Rose’s Cookbook (1915)  in 1999. I use it today.”

– Mary Trepanier

Quick view: 
Ingredients: 
Sausage meat
Dough
2 cups Flour (sifted)
2 tsp Cream of tartar
1 tsp Soda
1 tsp Salt
Lard size of walnut
Buttermilk (enough to make soft dough, not thick enough to roll)
Directions: 

Make a dough as for biscuits. Roll thin and cut into large rounds. Spread one-half thickly with sausage meat and turn the other side over. Pinch edges together and put in a baking pan. Bake half hour. Nice with meat course.

Directions to make dough

Mix together and empty on to well-floured board, smooth out a little and cut into size desired. Bake in hot oven.

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Ingredients

 Sausage meat
Dough
 2 cups Flour (sifted)
 2 tsp Cream of tartar
 1 tsp Soda
 1 tsp Salt
 Lard size of walnut
 Buttermilk (enough to make soft dough, not thick enough to roll)

Directions

1

Make a dough as for biscuits. Roll thin and cut into large rounds. Spread one-half thickly with sausage meat and turn the other side over. Pinch edges together and put in a baking pan. Bake half hour. Nice with meat course.

Directions to make dough
2

Mix together and empty on to well-floured board, smooth out a little and cut into size desired. Bake in hot oven.

Sausage Rolls from Five Roses Cookbook, 1915

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