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Lemon Roly-poly Pudding
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for four or five 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
563Calories
5 gProtein
92 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories563 kcal
Protein5.2 g
Carbohydrates92 g
Fiber0.7 g
Sugars57 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat0.7 g
Cholesterol14 mg
Sodium3.4 mg
Potassium97 mg
Calcium16 mg
Iron2.6 mg
Magnesium14 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate71 mcg
Choline2.5 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 834. The excerpt below is the record exactly as published.
Lemon Roly-poly Pudding (excel- lent).— Take the pulp from two large, fresh lemons. Remove the pips, weigh the lemons, and boil them with an equal weight of sugar for a quarter of an hour. Turn the mixtvire out to cool. Mix six ounces of finely-shred suet with thi-ee-quarters of a pound of flour, add a pinch of salt
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