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Jam Boly-poly Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Serves four.
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
556Calories
5 gProtein
72 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories556 kcal
Protein5.3 g
Carbohydrates72 g
Fiber0.6 g
Sugars27 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat9 g
Polyunsaturated Fat0.9 g
Cholesterol19 mg
Sodium80 mg
Potassium106 mg
Calcium53 mg
Iron2.8 mg
Magnesium14 mg
Phosphorus73 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate75 mcg
Choline7.4 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 761. The excerpt below is the record exactly as published.
Jam Boly-poly Pudding, — Shred a quarter of a pound of beef suet very finely; mix with it six ounces of flour, add a pinch of salt, and half a tea-spoonful of baking-powder
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