Stuffed Sweet Rolls
A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).
A historical recipe
Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Digitised by Project Gutenberg, eBook #13887 (https://www.gutenberg.org/ebooks/13887). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 2 oz. of ground sweet almonds
- 4 oz. of macaroons crushed
- 2 oz. of currants
- 1 oz. of butter
- 1/3 teacupful of water
- 1/2 oz. of the butter
- 1 tablespoonful of sugar
- 3 cooking apples
- 2 eggs
- 1 egg
Method
- 4 Allinson wholemeal rolls, 3 cooking apples, 2 oz.
- of ground sweet almonds, 4 oz.
- of macaroons crushed, 2 oz.
- of currants, picked and washed, 2 eggs, a little milk, cinnamon, 1 oz.
- of butter, sugar to taste.
- Halve the rolls lengthways and remove the crumb;
- soak the crusts for a few minutes in a little cold milk when the stuffing is ready.
- Pare and core the apples, cook them with 1/3 teacupful of water, 1/2 oz.
- of the butter, and 1 tablespoonful of sugar, and mash them up to a pulp with a wooden spoon;
- then add the currants, almonds, macaroons, 1 egg well beaten, and the yolk of the other.
- Mix all well, and add some of the breadcrumbs to make the whole into a fairly firm mass.
- Fill the crusts of the rolls with the mixture, press the two halves of each roll together, place the rolls into a baking tin, sprinkle them with sugar and powdered cinnamon, scatter bits of butter over the crusts, and bake the rolls for 1/2 hour.
- Serve with white sauce.