Boiled Roll Pudding

Ingredients

• 1 quart sifted flour
• 1 pound suet, freed from fiber, and chopped fine
• 1 teaspoonful salt
• Fruit (as desired)
• Cold water

Method

1. 1

   Put the flour into a deep dish, and mix into it the suet and salt.

2. 2

   Then add cold water gradually, enough to make rather a firm paste.

3. 3

   Mixing should be done with the hands and done quickly.

4. 4

   Remove paste to a well-floured bread board.

5. 5

   Dredge the paste liberally with sifted flour and roll it out into an oblong sheet about one-half inch thick.

6. 6

   Spread the paste thickly with the fruit to within an inch of its outer edge.

7. 7

   Roll it up; close the free edges by pressure with the fingers to prevent escape of juices.

8. 8

   Envelop it in a cotton cloth well floured on the inside.

9. 9

   Tie the ends firmly and tack the edge of the cloth.

10. 10

    Boil from one and one-half to two hours.

11. 11

    Serve hot with sauce.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 79. The excerpt below is the record exactly as published.

BOILED ROLL PUDDING. In this pudding stewed dried apples, j)eaches, prunes, canned fruit, jams, jellies, marmalades, or ripe uncooked currants, raspberries, strawberries, blackberries, or huckleberries may be used. If dried fruits are used they must be prepared as directed for dried apples, etc., but if ripe, uncooked fruits are used they must be carefully picked, and when spread upon the paste must have sufficient 176 MANUAL FOR ARMY COOKS. sugar sprinkled upon them to make them palat- able. 1 quart sifted flour. Cold water. ^ teaspoonful salt. Fruit. I pound suet, freed from fiber, and chopped fine. Put the flour into a deep dish, and mix into it the suet and salt. Then add cold water gradually, enough to make rather 'a firm paste. Mixing should be done with the hands and done quickly. Remove paste to a well-floured bread board. Dredge the paste liberally with sifted flour and roll it out into an oblong sheet about one-half inch thick. Si:)read the paste thickly with the fruit to within an inch of its outer edge. Roll it up ; close the free edges by pressure with the fingers to prevent escape of juices. Envelop it in a cotton cloth well floured on the inside. Tie the ends firmly and tack the edge of the cloth. Boil from one and one-half to two hours. Serve hot with sauce. BOILED APPLE PUDDING. Pare, core, and slice the apples ; make a paste as directed for Roll Pudding. Roll the dough into a circular sheet about half an inch thick; place the prepared apples in the center of the sheet ; sprinkle them lightly with sugar ; leave enough of the dough so that it can be taken up and closed over the apples. Put into a bag or cloth and boil from two to two and a half hours. Serve with a hot sauce, or rock butter. Peaches pared, sliced, and the stones extracted, can be sub- stituted for apples. ROLY-POLY. I pound flour. 5 ounces suet. I teaspoonful salt. 1 pint jam or jelly. Free suet from fiber and skin and chop fine ; add salt and flour. Mix well and add gradually enough cold water to make it stick together. Roll out one inch thick, on a well-floured board, spread jam or MANUAL FOR ARMY COOKS. 177 jelly thickly over paste, roll it up, tie in well-floured cloth, leaving room to swell. Place in a pot of l)oil- iiig water and boil two hours, or steam two and one- half hours. Serve hot with sauce. BOILED BATTER PUDDING. 1 heaping quart sifted flour. 1 quart sweet milk. 7 eggs, yolks and whites beaten separately , whites to a stiff froth. i teaspoonful (about) soda in sufficient hot water to dissolve it. 2 teaspoonfuls salt. Flour in a deep dish or pan ; init into it the milk, gradually working it into a smooth paste. Then mix in the yolks, salt, and dissolved soda. Stir hard. Finally, stir in quickly the whites. Put into prepared bag or cloth, leaving ample room for pudding to swell, and boil two hours. Serve hot. Eat with sirup, butter, and sugar, or a hot sauce. BOILED CORNSTARCH PUDDING. 1 (juart sweet milk. 3 tablespoonfuls cornstarch. 2 or 3 eggs, beaten light. Light pinch salt. Dissolve the cornstarch in a small portion of the milk ; then add the eggs and salt. Heat the milk not used in mixing the cornstarch to nearly boiling, then add the cornstarch and milk. Boil four minutes, stirring constantly to preA^ent scorching. Then turn it into a mold or bowl which has pre- viously been dipped into cold water and set it away to cool. When cold turn out on a dish and serve. To be eaten with cream and sugar. BOILED INDIAN-MEAL PUDDING. 1 quart Indian meal. 1 quart sweet milk. 3 heaping tablespoonfuls sugar. 1 teaspoonful salt

Cook this with the app: pantry check, scaling, and the assistant.