Swiss Rolls

Ingredients

• 1 ounce Vienna yeast
• 1 pinch of salt
• ½ pint tepid milk
• 1 ounce of butter
• 1 pound of flour

Method

1. 1

   Mix yeast, salt, tepid milk, butter, and flour well together.

2. 2

   Cover and set aside for 3 hours.

3. 3

   Make into a dough with lukewarm milk, set for ½ hour longer.

4. 4

   Roll into fancy shapes, set to rise in the pan for 15 minutes.

5. 5

   Bake in a hot oven for 20 minutes.

6. 6

   Serve with coffee or chocolate, for breakfast.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 68. The excerpt below is the record exactly as published.

pinch of salt and beat it over the fire while it is cooking 206 With a Saucepan over the Sea slowly. When it has risen twice its size, take off and beat until cold. Add 6 ounces of flour and stirring well, pour it into buttered tins, shaped like lady-fingers. Dust with sugar and bake in a slow oven until a rich yellow. RUSSIAN BISCUITS. Mix ^ pound of sifted flour with i ounce of sugar, a pinch of salt, a spoonful of caraway seed, and ^ pint of milk or cream. Beat all well, roll out thin, cut into 32 oblong strips, and bake 6 minutes in a hot oven. Eat cold, with salad or cheese or stewed fruit. PROFITEROLLES. (Paris.) Heat but do not boil 2 ounces butter, i ounce of sugar, and j4 pint of milk. Add i spoonful of orangeflower water and enough flour to make a paste. Beat in 3 eggs and bake in balls as large as a peach, in a slow oven. When high and crisp, let them cool, split them in half, and fill with a custard, whipped cream, or jam. APPLE TURNOVERS. These are made by the farmers' wives at har- vesting. Boil as many green apples as needed with sugar to taste, cinnamon, some butter, and the juice of a lemon. Make some good paste, 207 With a Saucepan over the Sea roll it thin, cut in squares, fill with this, boiled thick, and fold in triangles. Dust them with sugar, and bake until brown. Eat them with cream, hot or cold. FRENCH APPLE PIE. Line a plate with puff paste, brush it with egg, prick it with a fork, and bake it until light and brown. Fill it with a mixture of 8 baked apples, free from cores and skin, rubbed to a puree with 4 ounces of sugar, i ounce of butter, the grated rind of a lemon, and yolks of 2 eggs. Cook it for lo minutes, pour it in, and cover with strips of paste. Bake until brown. FLORENTINE APPLE PIE. Pare and core i pound of fine apples. Stew, but do not let them break in a syrup of i pint of water, and j4 pound sugar. Fill a dish with a layer of puff paste, arrange the apples inside, with orange marmalade in the centres of each, and a little chopped citron here and there, the syrup boiled down with a spoonful of vanilla, and poured over. Lay strips of paste across, bake, and when cold serve with whipped cream. SAXONY APPLE PIE. Line a deep dish with puff paste, bake it lo minutes, fill with 6 large harvest apples, boiled in 2o8 With a Saucepan over the Sea syrup with cinnamon dusted over, sugar and bits of butter. Pour over them i egg beaten with i ounce sugar and i ounce of chopped almonds, bake this until done, and serve cold. QUINCE PIE. (Spain.) Line a plate with paste, bake it brown, fill it with a layer of quince marmalade, then whipped cream, flavored with sugar and wine, and deco- rated with preserved cherries, angelica, or citron. Serve cold. ENGLISH PINEAPPLE PIE. Line a plate with pufF paste, bake it lo min- utes, or longer, to raise the crust. Fill it with a puree of pineapple cooked with sugar, the juice of a lemon, and a little nutmeg or vanilla until thick. Pour over this a meringue as for lemon pie, of sugar and white of eggs, bake till a light brown. Serve cold. MANHEIM ROLLS. (Germany.) Mix 2 eggs, 6 ounces flour, 2 ounces sugar, and I ounce of anise seed to a paste. Cut into long rolls, twist them, glaze with yolk of egg, and bake until brown. For afternoon tea or lunch. 14 209 With a Saucepan over the Sea SWISS ROLLS. Mix I ounce Vienna yeast, i pinch of salt, ^ pint tepid milk, i ounce of butter, and i pound of flour

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