Sultana Roll

Ingredients

• one pound of mild American cheese
• five wineglassful of old ale
• one pint of boiling milk
• one cup of sugar
• one-half teaspoonful of vanilla
• one-quarter teaspoonful of almond extract
• two and a half cups of thick cream
• Sultana raisins soaked in sherry wine

Method

1. 1

   In a saucepan, combine cheese and ale, stirring until melted.

2. 2

   Add boiling milk, sugar, vanilla, and almond extract.

3. 3

   When thick, add cream.

4. 4

   Cool and freeze.

5. 5

   Line a mold with soaked raisins, layer with frozen cream, and pack in ice and salt for two hours.

6. 6

   Serve with caramel sauce.

Nutrition per serving

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 70. The excerpt below is the record exactly as published.

one pint of boiling milk, one cup of sugar, SULTANA one-half teaspoonful of vanilla, one-quarter ROLL teaspoonful of almond extract. When thick add two and a half cups of thick cream. Cool and freeze. Line the bottom of a mold with Sultana raisins which have been soaked in sherry wine twenty-four hours. Put a layer of frozen cream, then raisins, continuing until all is used. Pack in ice and salt two hours and serve with caramel sauce. Butter the inside of a saucepan. Put rvR/vMPT in two ounces of unsweetened chocolate ^^irrF and melt over hot water. Add two cups of bALLn light brown sugar and mix well. Add one ounce of butter and half a cup of rich milk. Cook until mixture forms a soft ball when tested in cold water. Flavor with vanilla and pour, while hot, over each service of the roll. It immediately hardens, forming a delicious caramel covering to the ice cream. Take one pound of mild American \vt7t qm cheese and put in saucepan. Add five oAR^nrr wineglassful of old ale,

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