Sultana Roll

Ingredients

• One quart of milk
• 1 egg
• 1 quart of cream
• 1 tablespoon flour
• 1 cup of sugar
• 1^ cup raisins
• 1 teaspoon of Sauer's vanilla
• 1 teaspoon of Sauer's almond extract

Method

1. 1

   Boil milk with flour, beaten egg, and sugar for 20 minutes.

2. 2

   Cool, add cream (reserve half to whip), flavor, and freeze.

3. 3

   Pack in small cans with raisins and whipped cream.

4. 4

   Make a sauce with sugar, water, and claret to serve.

Nutrition per serving

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 35. The excerpt below is the record exactly as published.

Sultana Roll. One quart of milk, i egg, i quart of cream, i tablespoon flour, I cup of sugar, i^ cup raisins, soaked over night in enough brandy to cover them, i teaspoon of Sauer's vanilla, i teaspoon of Sauer's almond extract. Put the milk on to boil in a farina boiler with the flour, beaten egg and the sugar. Cook for 20 minutes. Cool and add the cream, keeping out half to whip. Flavor and color with vegetable green. Freeze. When nearly frozen pack down in small cans, mixing in the raisins as you pack it, and fill the centres with whipped cream. Pack in ice to harden. Make a sauce of i cup of sugar, ^/^ cup of water, and boil until :t is a thick syrup. Add 6 tablespoons of claret, and pour over the cream when served. Use i pound Royal baking powder cans to pack the frozen cream in. Chestnut Cream. Two quarts of cream, i^ cups of sugar, i cup of water, 2 oranges, yi pint of best wine, 3 dozen French chestnuts. Shell and blanch chestnuts, cover with boiling water and cook until you can marh them. Drain and pound in a mortar, and run through a potato presser. Boil the sugar, grated orange rind and water for 15 mmutes, then add the chestnuts. Cook for 5 minutes. Cool and add orange, v/ine and cream. Freeze. Frozen Pudding. Two cups of s'^gar, i pint of milk, i quart of cream, 2 table- spoons of gelatine, 2 eggs, ^ pound of conserved cherries, y2 cup of flour, ^ pint of wine, 4 tablespoons of rum. Put the milk on to boil, and pour it over the eggs, sugar, flour and gelatine that has been dissolved in i cup of cream. Thicken and let cool. Add the cream and liquor in which the cherries CREAM, JELLIES, ETC. 109 have been soaked overnight, and sliced. Freeze and serve with a rich boiled custard filled with cherries. Maple Cream. Make a rich custard and freeze. When served, pour over each plate i tablespoon of thick hot syrup, filled with chopped English walnuts. Heat maple syrup and stew until it is thick and ropes from the spoon. Add Sauer's vanilla and nuts before using. Chocolate Sauce for Cream. Six ounces of chocolate (grated), ij^ cups of brown sugar, I cup of milk, I teaspoon of Sauer's vanilla

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