Sultana Roll

Ingredients

• one pound baking-powder boxes with pistachio ice cream
• a cupful of seedless raisins
• a drop or two of cochineal
• the mould

Method

1. 1

   Line baking-powder boxes with pistachio ice cream, making a wall and bottom at least an inch thick.

2. 2

   Fill the center with whipped cream mixed with raisins soaked in orange juice overnight.

3. 3

   Add a drop or two of cochineal to color the cream.

4. 4

   Top with another layer of pistachio ice cream and bind the seams with muslin dipped in melted paraffin.

5. 5

   Pack in salt and ice for at least two hours.

6. 6

   At serving time, plunge in boiling water and turn out on a platter.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 25. The excerpt below is the record exactly as published.

SULTANA ROLL Line one pound baking-powder boxes with pistachio ice cream, making a wall and bottom at least an inch thick; fill the centre with cream that has been whipped to a stiff froth and to which you have added a cupful of seedless raisins that have been soaked in orange juice overnight. Drain them perfectly dry; add a drop or two of cochineal to the cream to make it slightly rose- colored. Put another layer of pistachio ice cream over the top and put on the lid. Bind the seams of the mould

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