Swiss Rolls
A historical recipe from Luncheons, by Mary Ronald (1902).
A historical recipe
Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.
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 Luncheons, by Mary Ronald (1902). Digitised by Project Gutenberg, eBook #57896 (https://www.gutenberg.org/ebooks/57896). 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
Method
- Scald one cupful of milk to which have been added one tablespoonful of sugar and two tablespoonfuls of butter.
- When it has partly cooled add one half a cake of compressed yeast.
- Stir in well about three quarters of a quart of flour.
- Put it in a moderately warm place to rise.
- When it is light, place it in the ice-box for at least three hours, or overnight.
- When ready to use, turn the raised dough on a well-floured board, and roll it to a half-inch thickness.
- Spread the top with butter, and roll the sheet of dough like a jelly-cake roll.
- See illustration No.
- 194.
- Cut from the end of the roll slices three quarters of an inch in thickness.
- Place the slices in pans, leaving plenty of room between each one, so they will not touch in rising.
- Let them rise slowly until they are very light, and more than doubled in size.
- Bake in a quick oven about twenty minutes.