Molasses Roll Pudding

Ingredients

• rather more than :f pint of cold water
• about J saltspoonful of salt
• 3oz. of lard or butter
• 1J saltspoonfuls of baking-powder
• 1J gills of Molasses
• 3 dessert-spoonfuls of flour
• 3 table-spoonfuls of vinegar

Method

1. 1

   Mix flour with cold water and salt.

2. 2

   Knead the dough, roll it out, and place lard or butter on it.

3. 3

   Fold and roll out, sprinkling with baking powder.

4. 4

   Repeat folding and rolling, then spread a mixture of Molasses, flour, and vinegar on the dough.

5. 5

   Roll it up, tie in a cloth, and boil for one hour.

6. 6

   Dip in cold water before removing the cloth.

7. 7

   Serve with plain sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 546. The excerpt below is the record exactly as published.

Molasses Roll Pudding. — Mix fib. of flour with rather more than :f- pint of cold water and about J saltspoonful of salt. Bet the dough be very soft, knead it a little, and roll out quickly ; place on it in little pieces 3oz. of lard or butter, fold the paste in three, roll it out, sprinkle over 1J saltspoonfuls of baking-powder, fold up, and roll it out; again sprinkle with 1J saltspoonfuls of baking-powder, fold, and roll it out. Repeat the folding and rolling once again but without sprinkling with either baking-powder or iard, spreading over instead 1J gills of Molasses mixed with 3 dessert-spoonfuls of flour and 3 table-spoonfuls of vinegar

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