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Eoly-Poly Pudding
From The complete cook book, 1900
Serves 6
Can also be steamed instead of boiled.
Presented as published in 1900. 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
647Calories
11 gProtein
63 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein11 g
Carbohydrates63 g
Fiber0 g
Sugars4 g
Total Fat39 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol62 mg
Sodium33 mg
Potassium184 mg
Calcium71 mg
Iron4.5 mg
Magnesium27 mg
Phosphorus146 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C0.4 mg
Vitamin A26 mcg
Vitamin E0.7 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.2 mg
Folate126 mcg
Choline34 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 114. The excerpt below is the record exactly as published.
EOLY-POLY PUDDING. The pastry for this favorite pudding may be made in several different ways, according to the degree of rich- ness required. For a superior pudding mix a pound of flour with half a pound of finely chopped suet; add a good pinch of salt, an egg and nearly half a pint of milk; roll it out to a long, thin form, a quarter of an inch thick and of a width to suit the size of the sauce- pan in which it is to be boiled ; spread over it a layer of any kind of jam, berries or fruit
Cook this with the app: pantry check, scaling, and the assistant.