Why it works: Cream and flour are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓
Cranberry Roly Poly
Ingredients
Directions
Make the dough
Sift 1 teaspoon soda and 2 teaspoons cream tartar in 1 quart flour.
Mix into a soft dough with sweet milk.
Roll out thin and cut oblong.
Fill and steam
Spread over it 1 quart cranberries sprinkled well with sugar.
Dust with a little flour and roll over and over.
Tie in a pudding cloth.
Steam for 1 hour.
Variations
Any tart fruit is good used the same way, or blackberry and other jams may be used.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
-
Cream + flourtop 20% of all pairsSmell alikemoderateCooked together30,481 recipes
Shared aroma: acetaldehyde (pungent, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Forms the structure of the soft dough that holds the filling inside the roll.
- Soda
- Reacts with the cream of tartar to produce gas that helps the dough rise.
- Cream tartar
- Acidifies the dough so it reacts with the soda, lightening the texture.
- Cranberries
- Supply tart flavor and moisture that cook into the filling inside the roll.
The step that matters
Roll the dough thin before filling. If the dough is rolled too thick, it stays dense and doughy after steaming, and the filling may not cook through evenly. A thin, even sheet gives a light roll that cooks uniformly.
“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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