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Lemon Roly Pudding
From Cookery and housekeeping, 1882
Serves 1
Soyer's recipe.
Presented as published in 1882. 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
1032Calories
10 gProtein
256 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1032 kcal
Protein9.8 g
Carbohydrates256 g
Fiber8.3 g
Sugars202 g
Total Fat4.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium402 mg
Potassium489 mg
Calcium159 mg
Iron4 mg
Magnesium46 mg
Phosphorus129 mg
Zinc1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C145 mg
Vitamin A2 mcg
Vitamin E0.5 mg
Vitamin K3.6 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate100 mcg
Choline23 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 199. The excerpt below is the record exactly as published.
Lemon roly pudding. Mode. — Soyer's recipe. Cut off the peel of 2 lemons very thin ; as, if any white remains, it will be bitter ; squeeze all the juice out into a small basin, taking out the pips. Chop the peel very fine. Add the lemon juice, and plenty of sugar, and a few bread crumbs or plain biscuits ground to powder ; this is to give the mixture consistency ; make paste and proceed as for a jam roly. The pudding should boil for 3 hours
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