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Dessert

Peach Roll

A baked roll filled with sliced peaches, butter, and sugar, served warm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Peach Roll

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix flour, baking powder, and salt.

  3. Cut in ¼ cup of butter until the mixture resembles coarse crumbs.

  4. Add enough water to form a dough.

  5. Roll the dough out very thin.

Fill and roll

  1. Spread the sliced peaches over the dough.

  2. Dot with the remaining butter.

  3. Roll the dough up tightly.

  4. Place the roll in a deep pan.

  5. Sprinkle sugar over the roll.

  6. Pour hot water over the roll to cover it.

Bake and serve

  1. Bake for 30 minutes or until golden brown.

  2. Serve warm with sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + peachtop 14% of all pairs
    Smell alikemoderate
    Cooked together860 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Forms the dough's structure once mixed with liquid and fat.
Butter
Cut into the flour for a tender, flaky texture and enriches the filling.
Baking powder
Releases gas to lift the dough as it bakes.
Peaches
Provide fruity moisture and sweetness that soften into the filling.
Sugar
Sweetens the filling and helps the top brown as it bakes.

The step that matters

Roll the dough out very thin. A thin dough bakes through and becomes tender, while a thick layer stays doughy under the fruit and filling.

Swap the peach

How well each one fits the dish's main ingredients (flour, butter, sugar):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits about as well
  4. Peachthe original

Fit is the average pairing score against flour, butter, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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