Sultana Roll with Claret Sauce

Preparation info

    • Difficulty

      Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Line one-pound baking-powder boxes with Pistachio Ice Cream; sprinkle with sultana raisins which have been soaked one hoar in brandy; fill centres with Vanilla Ice Cream or whipped cream, sweetened, and flavored with vanilla; cover with Pistachio Ice Cream; pack in salt and ice, and let stand one and one-half hours.