Sultana Roll or Frozen Watermelon

Ingredients

• 1 pint of milk
• 1 tablespoon of flour
• 1 cup of sugar
• ½ teaspoon of salt
• 1 beaten egg
• 1 quart of cream
• 1 tablespoon of vanilla
• 1 tablespoon of almond extract

Method

1. 1

   Make a plain cream by scalding the milk.

2. 2

   Mix flour, sugar, salt, and beaten egg.

3. 3

   Pour over this the scalded milk.

4. 4

   In a double boiler, cook until it thickens, stirring often.

5. 5

   Cool and add cream.

6. 6

   Flavor with vanilla and almond extract.

7. 7

   Freeze.

8. 8

   Line a melon-mould that has been embedded in ice and salt with the frozen cream about an inch thick.

9. 9

   Sprinkle over this raisins that have been soaked in brandy or wine for 1 hour.

10. 10

    Fill in the center with whipped cream, which has been sweetened and flavored.

11. 11

    Cover over the top with the frozen cream.

12. 12

    Cover the mould with greased paper; fasten on top securely, and keep packed in ice and salt for 3 hours.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 48. The excerpt below is the record exactly as published.

1 teaspoon of vanilla. Put cream on ice and whip. Soak gelatine in 1 pint of cold water 1 hour. Cover while soaking. 176 ICE CREAM Add wine and vanilla to sugar. Add these to cream, then the nuts, chopped fine. Put red cher- ries on top. ORANGE ICE CREAM 1 quart of morning's milk, 1 pint rich cream. Juice of 5 oranges, 1 lemon, 1 pound sugar. Boil the milk and add 1 tablespoon gelatine. When cool, dissolve sugar in the milk. Add the orange juice with the grated rind of one orange and the juice and the rind of 1 lemon. Put in freezer, and when it begins to freeze add the cream, which has been well whipped, and continue freez- ing. ORANGE SOUFFLE Mrs. Henry C. BiLcJcner Yolks of 4 eggs, well beaten, 1 pint (full) of orange juice, 1 pound of sugar, ^ box of gelatine, 1 quart of whipped cream. Cover gelatine for 1 hour with ^ cup of cold 177 THE BLUE GRASS COOK BOOK water. Mix orange juice and sugar, add eggs, then beat in gelatine and let cool in ice water. When it begins to thicken, beat in lightly the whipped cream and freeze. MARCELLUS'S PEACH ICE CREAM 1 gallon very rich cream, ^ gallon ripe peaches and juice of a lemon, 1 pound or more of sugar, the amount depends on the sweetness of the fruit. Make a syrup as in other recipes, and when cold add the cream and put in the freezer. Mash the peaches and add the lemon and a little sugar. When the cream is half frozen, add the fruit and freeze. Very good. PINEAPPLE ICE CREAM Mrs. John W. Fox 9, quarts rich cream, 4 cups sugar, 9, cans of pineapple or two ripe pineapples. Make a syrup of the sugar and add 1 tablespoon gelatine. Add juice of 1 lemon and boil. When 178 ICE CREAM cool, add half of the cream and put in the freezer. When it begins to freeze, add the pine- apple, which has been chopped very fine, and after a few turns add the rest of the cream, which has been well whipped. PISTACHIO ICE CREAM Mrs. Henry C. BucTcner Make a custard of 1 pint of morning's milk, ^ pint of white sugar. Yolks of 2 eggs. Pound ^ of a vanilla bean and boil with the custard. When cold, color a delicate green with pure fruit coloring. Add 1 quart of rich whipped cream. Put in freezer, and when it begins to con- geal add 1 teacup of sweet almonds, and 1 teacup of pistachio nuts, blanched and powdered. Freeze hard. RASPBERRY ICE CREAM Make as for any other kind of fruit cream and add the fruit when half frozen. Mash and strain the berries and add a little lemon juice. 179 THE BLUE GRASS COOK BOOK STRAWBERRY ICE CREAM 1 quart strawberries, 1 quart cream, 1 pint sugar. Cap the berries and sprinkle over them 1 cup of sugar and let stand 1 hour. Mash and strain through cloth till pulp remain- ing is about the size of an egg. Make a syrup of the sugar, and when cool add the cream. Put in freezer, and when half frozen add the fruit and freeze hard. SULTANA ROLL OR FROZEN WATERMELON Mrs. W. A. Johnson Make a plain cream by scalding 1 pint of milk. Mix 1 tablespoon of flour, 1 cup of sugar, ^ teaspoon of salt, 1 beaten egg. Pour over this the scalded milk. In a double boiler cook until it thickens, stirring often. Cool and add 1 quart of cream. Flavor with 1 table- 180 ICE CREAM spoon of vanilla and 1 tablespoon of almond ex- tra

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