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Apple Roly-Poly
From Cassell's dictionary of cookery, 1892
Serves 6
Time to boil: two and a half hours. Sufficient for five or six persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
628Calories
9 gProtein
87 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories628 kcal
Protein9.3 g
Carbohydrates87 g
Fiber2.9 g
Sugars23 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat1 g
Cholesterol19 mg
Sodium4.7 mg
Potassium312 mg
Calcium27 mg
Iron4.5 mg
Magnesium30 mg
Phosphorus111 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A4.5 mcg
Vitamin E0.5 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.4 mg
Folate121 mcg
Choline9.3 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 151. The excerpt below is the record exactly as published.
Apple Roly-Poly. — Shred very finely six ounces of beef suet, and mix with one pound of flour. Make into a paste with half a pint of water. Roll it out about the third of an inch thick, and eight or ten inches wide. Spread over, rather thickly, tlii-ee pounds of apples b
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