Skip to main content
Dessert

Sultana Roll

A custard roll with sultanas soaked in brandy, chilled and served after standing in ice and salt.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Sultana Roll

Ingredients

Directions

Make the custard

  1. Make a custard of 1 pint milk, 1 cup sugar, 1 tablespoon flour, 1 egg and % teaspoon salt.

  2. Cook 20 minutes, stirring frequently.

  3. Strain and cool.

Freeze and assemble

  1. Add 1 quart ordinary cream.

  2. Flavor with vanilla (color with coloring paste if desired).

  3. Freeze.

  4. Line mould about 1 inch deep.

  5. Fill the hollow with sweetened whipped cream to which has been added Sultana raisins which have been soaked in brandy 4 hours.

  6. Pack in ice and salt and let stand 4 hours before serving.

Nutrition, whole recipe (rough)

782Calories
28 gProtein
20 gFat
121 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By North End Club (Chicago, Ill.). 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. See the original page.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Eggs
Egg helps thicken the custard and gives it a rich, set structure.
Flour
Flour helps stabilise the custard so it thickens smoothly without splitting.
Cream
Cream adds fat, which makes the frozen dessert rich and smooth in texture.
Sugar
Sugar adds sweetness and softens the texture of the frozen custard.

The step that matters

Cook the custard gently while stirring. Egg-thickened custard can curdle or turn grainy if overheated, so it must be stirred frequently to cook evenly. Straining afterward removes any small cooked bits before freezing.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes