Sultana Roll

Ingredients

• 1 pt. of milk
• 1 cup of sugar
• 1 level tablespoonful of flour
• 1 egg
• 1 qt. of whipped cream
• 1 tablespoonful of vanilla
• 1 tablespoonful ex. of almond
• 1/2 of a cup of powdered sugar
• sultana raisins

Method

1. 1

   Scald milk, add sugar, flour, and beaten egg.

2. 2

   Cook for 20 minutes, add salt, strain, cool, and mix with whipped cream, vanilla, and almond extract.

3. 3

   Line a mould with cream, sprinkle with soaked sultana raisins, fill with whipped cream, cover, pack in ice, and let stand for 2 hours.

4. 4

   Serve with claret sauce.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 17. The excerpt below is the record exactly as published.

1 tablespoonful of vanilla and the boiled rice. Line 2 pie dishes with good light paste, cover the bottom of the dishes with seeded raisins. Fill with the rice mixture and bake in a quick oven about 30 minutes, or until the custard is solid. Beat the whites of 2 eggs until light, add 2 tablespoonfuls of powdered sugar and beat again until very stiff. Spread a thin covering of this mixture over the pie, dust with powdered sugar, put back in the oven and bake until a golden brown ; serve when cold.— From "Table Talk," Phila- delphia. 23. — Chocolate Custard. Three ounces Baker's chocolate, 3 pts. of milk, 4 tablespoonfuls white sugar, 2 table- spoonfuls brown sugar ; prepare a soft custard of the milk and the yolks of 5 eggs and the white of 1 ; dissolve the chocolate in a cup of warm milk and heat it to boiling point \ 56 April. when cool, sweeten with the brown sugar and flavor with vanilla ; pour the whole into a dish and cover with whites of the 5 eggs beaten stiff with a little sugar ; brown slightly and serve cold. 24. — Spanish Cream. Put /3 of a box of gelatine to soak in x/$ cup of cold water ; separate 4 eggs, put 1 pint of milk in a farina boiler, beat the yolks of the eggs with ]/2 cup of sugar until light. Add them to the hot milk, stir for a minute, take from the fire and stand aside to cool. Beat the whites of the eggs to a stiff froth. Add ^ of a cup of boiling water to the gelatine, strained, and the whites of the eggs ; stir all together and turn into a mould. This should settle into 3 layers and is a very pretty and attractive pudding. — From ''Table Talk," Philadelphia. 25. — Lemon Custard. Separate 3 eggs, beat the yolks and add gradually 1 cup of granulated sugar. Put a rounding tablespoonful of flour into a bowl and add gradually, mixing all the while ; y2 pint of milk, add the grated yellow rind and 57 April. juice of one lemon to the yolks and sugar. Beat until thoroughly mixed. Now add the milk and flour. Stir until the sugar is dis- solved. Let it stand in a cold place 20 minutes and it is ready to use. — From "Table Talk," Phila. 26. — Cocoanut Pudding. One quart of milk, half a cocoanut grated, 4 eggs, a little salt and sugar to taste. Bake in a quick oven about 30 minutes. Serve with sauce. 27. — Pineapple Pie. Beat yz cup of butter and a cup of sugar to a cream ; add the yolks of 5 eggs and beat again, then add 1 good-sized pineapple, grated, 1 cup of sweet cream and the whites of the eggs beaten to a stiff froth. Line a deep pie dish with light paste, fill with the mixture and bake in a quick oven about 30 minutes. If canned pineapple is used, ]/2 the given quantity of sugar will be suf- ficient.—From "Table Talk," Philadelphia. 28.— Sultana Roll. Make the ice cream as follows : Scald 1 pt. of milk j add 1 cup of sugar, 1 level 58 April tablespoonful of flour rubbed smooth with a little cold milk, and i egg beaten without separating. Cook 20 minutes, add 1 salt spoonful of salt, strain and cool, add 1 qt. of whipped cream, flavor with 1 tablespoon- ful of vanilla and 1 tablespoonful ex. of al- mond ; color with leaf green and freeze. When frozen, line a mould with the cream and sprinkle with sultana raisins, which have been soaked several hours in brandy. Fill the centre of the mould with 1 pt. of cream whipped to a stiff, dry froth, sweetened with }i of a cup of powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.