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Dessert

Marmalade Roll

A rolled pastry made with flour, lard, butter, milk, and sweet marmalade, baked and glazed with egg white and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Marmalade 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.

Make the dough

  1. Rub the lard into the flour.

  2. Add milk to form a soft dough and roll out very thin.

  3. Baste thickly with butter, sprinkle lightly with flour, and roll up tightly.

  4. Chill in a cold place for 1 hour.

Fill and bake

  1. Roll out into a square sheet, ¼ inch thick, and spread with marmalade, leaving a narrow margin.

  2. Roll up neatly and place in a buttered baking pan with the seam side down.

  3. Bake at 350°F (175°C) for 45 minutes.

  4. Brush with beaten egg white mixed with sugar just before removing from the oven.

  5. Serve hot with a good 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Flour
Forms the structure of the dough that holds the rolled layers together.
Lard
Rubbed into the flour to make the dough tender and flaky.
Butter
Basted over the rolled dough to add richness and help the layers separate.
Milk
Hydrates the flour so it forms a soft, workable dough.
Marmalade
Supplies sweetness and fruit flavour, and its sugar helps the filling brown.

The step that matters

Rolling the dough thin and even before filling. If the sheet is uneven or too thick, the roll bakes unevenly, with a dense, doughy centre and a filling that may leak out at thin spots.

“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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