• Robin Roll in 1931

    From cecilia@21:1/5 to All on Mon Aug 16 01:12:39 2021
    Looking through the plans for food and drink of a large (400 invited,
    but only 200 accepted) garden party given by one of my grandmother's
    cousins in 1931, I was puxzzled by references to a "robin roll.". It
    seems to be a sort of cake, and i20 slices is about 3/4 of a robin
    roll.

    Has anyone come across a reference to a robin roll??

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Ian Goddard@21:1/5 to cecilia on Mon Aug 16 08:56:57 2021
    On 16/08/2021 01:12, cecilia wrote:
    Looking through the plans for food and drink of a large (400 invited,
    but only 200 accepted) garden party given by one of my grandmother's
    cousins in 1931, I was puxzzled by references to a "robin roll.". It
    seems to be a sort of cake, and i20 slices is about 3/4 of a robin
    roll.

    Has anyone come across a reference to a robin roll??


    Robin *cake* was one of my mother's regular bakes. It was a sort of
    sponge cake but not as light as a Victoria sponge. A thin one might
    well be suitable for making a sort of Swiss roll. But a Swiss roll
    capable of being cut into 160 slices sounds vast.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From john@21:1/5 to Ian Goddard on Mon Aug 16 13:29:13 2021
    On 16/08/2021 09:56, Ian Goddard wrote:
    On 16/08/2021 01:12, cecilia wrote:
    Looking through the plans for  food and drink of a large (400 invited,
    but only  200 accepted) garden party given by one of my grandmother's
    cousins in 1931, I was puxzzled by references to a "robin roll.".  It
    seems to be a sort of cake, and i20 slices is about 3/4 of a robin
    roll.

    Has anyone come across a reference to a robin roll??


    Robin *cake* was one of my mother's regular bakes.  It was a sort of
    sponge cake but not as light as a Victoria sponge.  A thin one might
    well be suitable for making a sort of Swiss roll.  But a Swiss roll
    capable of being cut into 160 slices sounds vast.

    From www.britishnewspaperarchive.co.uk
    Yorkshire Evening Post - Thursday 03 October 1929
    ROBIN ROLL Make piece of short crust pastry by sieving half teaspoonful
    of baking powder with half a pound of flour. Add a teaspoonful of castor
    sugar and rub in four ounces of good dripping or butter and add enough
    cold water to make a firm paste. Knead it smooth and roll it out into a
    strip. Into a small stewpan put one and a half ounces each of butter and
    sugar, and melt these over mild heat; add one ounce of finely shredded
    candied peel, three ounces Seedless Sun-Maid Raisins and squeeze of
    lemon juice. When wall mixed spread this over the pastry; wet the edges
    with cold water, roll up securely and brush over the top with a little
    sugar moistened with milk. Bake moderate oven.

    It seems to have been a Sun-Maid recipe promoting the use of their raisins.

    I would suspect several rolls would need to be made to fit into an oven!

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From cecilia@21:1/5 to ianng@austonley.org.uk on Tue Aug 17 00:28:36 2021
    On Mon, 16 Aug 2021 08:56:57 +0100, Ian Goddard
    <ianng@austonley.org.uk> wrote:

    On 16/08/2021 01:12, cecilia wrote:
    Looking through the plans for food and drink of a large (400 invited,
    but only 200 accepted) garden party given by one of my grandmother's
    cousins in 1931, I was puxzzled by references to a "robin roll.". It
    seems to be a sort of cake, and i20 slices is about 3/4 of a robin
    roll.

    Has anyone come across a reference to a robin roll??


    Robin *cake* was one of my mother's regular bakes. It was a sort of
    sponge cake but not as light as a Victoria sponge. A thin one might
    well be suitable for making a sort of Swiss roll. But a Swiss roll
    capable of being cut into 160 slices sounds vast.



    Sorry - my typing is getting worse. i20 should have been 20 (slices
    from 3/4 of a robin roll)..

    Thank you for the Information about your mother's cake.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From cecilia@21:1/5 to john1@s145802280.onlinehome.fr on Tue Aug 17 00:28:36 2021
    On Mon, 16 Aug 2021 13:29:13 +0200, john
    <john1@s145802280.onlinehome.fr> wrote:

    On 16/08/2021 09:56, Ian Goddard wrote:
    On 16/08/2021 01:12, cecilia wrote:
    Looking through the plans for food and drink of a large (400 invited,
    but only 200 accepted) garden party given by one of my grandmother's
    cousins in 1931, I was puxzzled by references to a "robin roll.". It
    seems to be a sort of cake, and i20 slices is about 3/4 of a robin
    roll.

    Has anyone come across a reference to a robin roll??


    Robin *cake* was one of my mother's regular bakes. It was a sort of
    sponge cake but not as light as a Victoria sponge. A thin one might
    well be suitable for making a sort of Swiss roll. But a Swiss roll
    capable of being cut into 160 slices sounds vast.

    From www.britishnewspaperarchive.co.uk
    Yorkshire Evening Post - Thursday 03 October 1929
    ROBIN ROLL Make piece of short crust pastry by sieving half teaspoonful
    of baking powder with half a pound of flour. Add a teaspoonful of castor >sugar and rub in four ounces of good dripping or butter and add enough
    cold water to make a firm paste. Knead it smooth and roll it out into a >strip. Into a small stewpan put one and a half ounces each of butter and >sugar, and melt these over mild heat; add one ounce of finely shredded >candied peel, three ounces Seedless Sun-Maid Raisins and squeeze of
    lemon juice. When wall mixed spread this over the pastry; wet the edges
    with cold water, roll up securely and brush over the top with a little
    sugar moistened with milk. Bake moderate oven.

    It seems to have been a Sun-Maid recipe promoting the use of their raisins.

    I would suspect several rolls would need to be made to fit into an oven!



    Thank you.

    I think that's it.

    Armed with the knowledge, I searched the web for recipes like it, and immediately came across the Cornish "Figgy 'Obbin" at https://www.sainsburysmagazine.co.uk/lifestyle/food/top-5-baked-cornish-treats (It could just be coincidence that Robin and 'Obbin sound similar.)

    I later came across
    http://thatothercookingblog.com/2012/10/14/pan-de-jamon/ which offers
    a Venezuelan recipe (pan de jamon) that is similar when raisin-filled. Garabaldi biscuit construction comes to mind as well - they are all
    ways of dealing with the same ingredients.

    I thank both of you for your interest and help..

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From knuttle@21:1/5 to All on Mon Aug 16 19:52:26 2021
    T24gOC8xNi8yMDIxIDc6MjggUE0sIGNlY2lsaWEgd3JvdGU6DQo+IE9uIE1vbiwgMTYgQXVn IDIwMjEgMTM6Mjk6MTMgKzAyMDAsIGpvaG4NCj4gPGpvaG4xQHMxNDU4MDIyODAub25saW5l aG9tZS5mcj4gd3JvdGU6DQo+IA0KPj4gT24gMTYvMDgvMjAyMSAwOTo1NiwgSWFuIEdvZGRh cmQgd3JvdGU6DQo+Pj4gT24gMTYvMDgvMjAyMSAwMToxMiwgY2VjaWxpYSB3cm90ZToNCj4+ Pj4gTG9va2luZyB0aHJvdWdoIHRoZSBwbGFucyBmb3LCoCBmb29kIGFuZCBkcmluayBvZiBh IGxhcmdlICg0MDAgaW52aXRlZCwNCj4+Pj4gYnV0IG9ubHnCoCAyMDAgYWNjZXB0ZWQpIGdh cmRlbiBwYXJ0eSBnaXZlbiBieSBvbmUgb2YgbXkgZ3JhbmRtb3RoZXIncw0KPj4+PiBjb3Vz aW5zIGluIDE5MzEsIEkgd2FzIHB1eHp6bGVkIGJ5IHJlZmVyZW5jZXMgdG8gYSAicm9iaW4g cm9sbC4iLsKgIEl0DQo+Pj4+IHNlZW1zIHRvIGJlIGEgc29ydCBvZiBjYWtlLCBhbmQgaTIw IHNsaWNlcyBpcyBhYm91dCAzLzQgb2YgYSByb2Jpbg0KPj4+PiByb2xsLg0KPj4+Pg0KPj4+ PiBIYXMgYW55b25lIGNvbWUgYWNyb3NzIGEgcmVmZXJlbmNlIHRvIGEgcm9iaW4gcm9sbD8/ DQo+Pj4+DQo+Pj4NCj4+PiBSb2JpbiAqY2FrZSogd2FzIG9uZSBvZiBteSBtb3RoZXIncyBy ZWd1bGFyIGJha2VzLsKgIEl0IHdhcyBhIHNvcnQgb2YNCj4+PiBzcG9uZ2UgY2FrZSBidXQg bm90IGFzIGxpZ2h0IGFzIGEgVmljdG9yaWEgc3BvbmdlLsKgIEEgdGhpbiBvbmUgbWlnaHQN Cj4+PiB3ZWxsIGJlIHN1aXRhYmxlIGZvciBtYWtpbmcgYSBzb3J0IG9mIFN3aXNzIHJvbGwu wqAgQnV0IGEgU3dpc3Mgcm9sbA0KPj4+IGNhcGFibGUgb2YgYmVpbmcgY3V0IGludG8gMTYw IHNsaWNlcyBzb3VuZHMgdmFzdC4NCj4+DQo+PiAgRnJvbSB3d3cuYnJpdGlzaG5ld3NwYXBl cmFyY2hpdmUuY28udWsNCj4+IFlvcmtzaGlyZSBFdmVuaW5nIFBvc3QgLSBUaHVyc2RheSAw MyBPY3RvYmVyIDE5MjkNCj4+IFJPQklOIFJPTEwgTWFrZSBwaWVjZSBvZiBzaG9ydCBjcnVz dCBwYXN0cnkgYnkgc2lldmluZyBoYWxmIHRlYXNwb29uZnVsDQo+PiBvZiBiYWtpbmcgcG93 ZGVyIHdpdGggaGFsZiBhIHBvdW5kIG9mIGZsb3VyLiBBZGQgYSB0ZWFzcG9vbmZ1bCBvZiBj YXN0b3INCj4+IHN1Z2FyIGFuZCBydWIgaW4gZm91ciBvdW5jZXMgb2YgZ29vZCBkcmlwcGlu ZyBvciBidXR0ZXIgYW5kIGFkZCBlbm91Z2gNCj4+IGNvbGQgd2F0ZXIgdG8gbWFrZSBhIGZp cm0gcGFzdGUuIEtuZWFkIGl0IHNtb290aCBhbmQgcm9sbCBpdCBvdXQgaW50byBhDQo+PiBz dHJpcC4gSW50byBhIHNtYWxsIHN0ZXdwYW4gcHV0IG9uZSBhbmQgYSBoYWxmIG91bmNlcyBl YWNoIG9mIGJ1dHRlciBhbmQNCj4+IHN1Z2FyLCBhbmQgbWVsdCB0aGVzZSBvdmVyIG1pbGQg aGVhdDsgYWRkIG9uZSBvdW5jZSBvZiBmaW5lbHkgc2hyZWRkZWQNCj4+IGNhbmRpZWQgcGVl bCwgdGhyZWUgb3VuY2VzIFNlZWRsZXNzIFN1bi1NYWlkIFJhaXNpbnMgYW5kIHNxdWVlemUg b2YNCj4+IGxlbW9uIGp1aWNlLiBXaGVuIHdhbGwgbWl4ZWQgc3ByZWFkIHRoaXMgb3ZlciB0 aGUgcGFzdHJ5OyB3ZXQgdGhlIGVkZ2VzDQo+PiB3aXRoIGNvbGQgd2F0ZXIsIHJvbGwgdXAg c2VjdXJlbHkgYW5kIGJydXNoIG92ZXIgdGhlIHRvcCB3aXRoIGEgbGl0dGxlDQo+PiBzdWdh ciBtb2lzdGVuZWQgd2l0aCBtaWxrLiBCYWtlIG1vZGVyYXRlIG92ZW4uDQo+Pg0KPj4gSXQg c2VlbXMgdG8gaGF2ZSBiZWVuIGEgU3VuLU1haWQgcmVjaXBlIHByb21vdGluZyB0aGUgdXNl IG9mIHRoZWlyIHJhaXNpbnMuDQo+Pg0KPj4gSSB3b3VsZCBzdXNwZWN0IHNldmVyYWwgcm9s bHMgd291bGQgbmVlZCB0byBiZSBtYWRlIHRvIGZpdCBpbnRvIGFuIG92ZW4hDQo+Pg0KPj4N Cj4gDQo+IFRoYW5rIHlvdS4NCj4gDQo+IEkgdGhpbmsgdGhhdCdzIGl0Lg0KPiANCj4gQXJt ZWQgd2l0aCB0aGUga25vd2xlZGdlLCBJIHNlYXJjaGVkICB0aGUgd2ViIGZvciByZWNpcGVz IGxpa2UgaXQsIGFuZA0KPiBpbW1lZGlhdGVseSBjYW1lIGFjcm9zcyB0aGUgQ29ybmlzaCAg IkZpZ2d5ICdPYmJpbiIgYXQNCj4gaHR0cHM6Ly93d3cuc2FpbnNidXJ5c21hZ2F6aW5lLmNv LnVrL2xpZmVzdHlsZS9mb29kL3RvcC01LWJha2VkLWNvcm5pc2gtdHJlYXRzDQo+IChJdCBj b3VsZCBqdXN0IGJlIGNvaW5jaWRlbmNlIHRoYXQgUm9iaW4gYW5kICdPYmJpbiBzb3VuZCBz aW1pbGFyLikNCj4gDQo+IEkgbGF0ZXIgY2FtZSBhY3Jvc3MNCj4gaHR0cDovL3RoYXRvdGhl cmNvb2tpbmdibG9nLmNvbS8yMDEyLzEwLzE0L3Bhbi1kZS1qYW1vbi8gd2hpY2ggb2ZmZXJz DQo+IGEgVmVuZXp1ZWxhbiByZWNpcGUgKHBhbiBkZSBqYW1vbikgdGhhdCBpcyBzaW1pbGFy IHdoZW4gcmFpc2luLWZpbGxlZC4NCj4gR2FyYWJhbGRpIGJpc2N1aXQgY29uc3RydWN0aW9u IGNvbWVzIHRvIG1pbmQgYXMgd2VsbCAtIHRoZXkgYXJlIGFsbA0KPiB3YXlzIG9mIGRlYWxp bmcgd2l0aCB0aGUgc2FtZSBpbmdyZWRpZW50cy4NCj4gDQo+IEkgdGhhbmsgYm90aCBvZiB5 b3UgZm9yIHlvdXIgaW50ZXJlc3QgYW5kIGhlbHAuLg0KPiANCmh0dHBzOi8vd3d3LmVwaWN1 cmlvdXMuY29tL3JlY2lwZXMvbWVtYmVyL3ZpZXdzL2Nvcm5pc2gtZmlnZ3ktb2JiaW4tNTIx MDY4MTENCg==

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Ian Goddard@21:1/5 to john on Tue Aug 17 20:42:25 2021
    On 16/08/2021 12:29, john wrote:
    <

    From www.britishnewspaperarchive.co.uk
    Yorkshire Evening Post - Thursday 03 October 1929
    ROBIN ROLL Make piece of short crust pastry by sieving half teaspoonful
    of baking powder with half a pound of flour. Add a teaspoonful of castor sugar and rub in four ounces of good dripping or butter and add enough
    cold water to make a firm paste. Knead it smooth and roll it out into a strip. Into a small stewpan put one and a half ounces each of butter and sugar, and melt these over mild heat; add one ounce of finely shredded candied peel, three ounces Seedless Sun-Maid Raisins and squeeze of
    lemon juice. When wall mixed spread this over the pastry; wet the edges
    with cold water, roll up securely and brush over the top with a little
    sugar moistened with milk. Bake moderate oven.

    It seems to have been a Sun-Maid recipe promoting the use of their raisins.

    I would suspect several rolls would need to be made to fit into an oven!



    We were just discussion this. My wife used to make something like this
    with a scone mix. The roll was sliced before baking. They were called
    tiger cakes. Perhaps the discussion will prompt her to have another go.
    It was years since she last made any.

    Ian

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From john@21:1/5 to john on Wed Aug 18 12:54:46 2021
    On 16/08/2021 13:29, john wrote:
    On 16/08/2021 09:56, Ian Goddard wrote:
    On 16/08/2021 01:12, cecilia wrote:
    Looking through the plans for  food and drink of a large (400 invited,
    but only  200 accepted) garden party given by one of my grandmother's
    cousins in 1931, I was puxzzled by references to a "robin roll.".  It
    seems to be a sort of cake, and i20 slices is about 3/4 of a robin
    roll.

    Has anyone come across a reference to a robin roll??


    Robin *cake* was one of my mother's regular bakes.  It was a sort of
    sponge cake but not as light as a Victoria sponge.  A thin one might
    well be suitable for making a sort of Swiss roll.  But a Swiss roll
    capable of being cut into 160 slices sounds vast.

    From www.britishnewspaperarchive.co.uk
    Yorkshire Evening Post - Thursday 03 October 1929
    ROBIN ROLL Make piece of short crust pastry by sieving half teaspoonful
    of baking powder with half a pound of flour. Add a teaspoonful of castor sugar and rub in four ounces of good dripping or butter and add enough
    cold water to make a firm paste. Knead it smooth and roll it out into a strip. Into a small stewpan put one and a half ounces each of butter and sugar, and melt these over mild heat; add one ounce of finely shredded candied peel, three ounces Seedless Sun-Maid Raisins and squeeze of
    lemon juice. When wall mixed spread this over the pastry; wet the edges
    with cold water, roll up securely and brush over the top with a little
    sugar moistened with milk. Bake moderate oven.

    It seems to have been a Sun-Maid recipe promoting the use of their raisins.

    I would suspect several rolls would need to be made to fit into an oven!





    I wouldn't be surprised if someone at Sun-Maid had French pain aux
    raisins (escargots) in mind when devising the recipe. They are made in a similar way although they use a yeast pastry.

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From cecilia@21:1/5 to ianng@austonley.org.uk on Wed Aug 18 11:47:35 2021
    On Tue, 17 Aug 2021 20:42:25 +0100, Ian Goddard
    <ianng@austonley.org.uk> wrote:

    We were just discussion this. My wife used to make something like this
    with a scone mix. The roll was sliced before baking. They were called
    tiger cakes. Perhaps the discussion will prompt her to have another go.
    It was years since she last made any.

    Ian


    https://neillsflour.co.uk/recipe/jenny-bristows-rolled-scone-bread-with-lemon-soaked-raisins-cinnamon-and-plums/

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)