vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Sultana Roll
From Boston Cooking-School cook book, 1896
Serves 2
Claret Sauce: Boil 1 cup sugar and 0.25 cup water for 8 minutes. Cool slightly and add 0.25 cup claret.
Presented as published in 1896. 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
Nutrition per serving
753Calories
12 gProtein
141 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories753 kcal
Protein12 g
Carbohydrates141 g
Fiber11 g
Sugars113 g
Total Fat22 g
Saturated Fat14 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol117 mg
Sodium191 mg
Potassium890 mg
Calcium361 mg
Iron2.4 mg
Magnesium46 mg
Phosphorus219 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C3.9 mg
Vitamin A213 mcg
Vitamin E0.7 mg
Vitamin K4.8 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate12 mcg
Choline41 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 250. The excerpt below is the record exactly as published.
SULTANA ROLL Line round molds or tin boxes with Pistachio Ice Cream (p. 586), sprinkle with Sultana raisins which have been soaked 1 hour in brandy. Fill centers with Vanilla Ice Cream or whipped cream. Cover with Pistachio Ice Cream
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