Iced Rolls
From The English-Chinese cookery book, 1890
Six will make a dish.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 50. The excerpt below is the record exactly as published.
ICED ROLLS. TAKE a quarter of a pound of fine flour, two ounces of butter, and one ounce of sifted crushed sugar ; rub these ingredients well together. Beat up the yolk of an egg with a little water. Add it to the flour and butter, and make them into a paste, work it well with the hands for one minute, and roll it out. Have ready some mince-pie tins, butter them, line them with the paste, put a little ball of paper in each (to keep the lid of paste raised), then put a lid of the paste over them. Bake them in a quick oven for ten or twelve minutes. When taken out of the tins, turn them bottom upwards. When they are cold, take a penknife and cut a hole the size of a ten cent price and take the paper out. Beat the whites of two eggs to a stiff froth ; cover the rolls with it, and dust them well with sifted sugar. Put them in a slack oven to brown. When to be set on the table, fill them with good custard
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