Plum Roly Pudding
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
1798Calories
26 gProtein
175 gCarbs
110 gFat
Full nutrition (33 nutrients)
Calories1798 kcal
Protein26 g
Carbohydrates175 g
Fiber0 g
Sugars0 g
Total Fat110 g
Saturated Fat59 g
Monounsaturated Fat36 g
Polyunsaturated Fat3.6 g
Cholesterol77 mg
Sodium27 mg
Potassium331 mg
Calcium60 mg
Iron13 mg
Magnesium66 mg
Phosphorus262 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.7 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate364 mcg
Choline6.4 mg
Caffeine0 mg
Water500 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 39. The excerpt below is the record exactly as published.
Plum Roly Pudding. Chop finely 4 ozs. of beef suet, mix with half a pound of flour and a pinch of salt. Clean some of the currants or sultanas and mix with the flour and suet. Make into a fairly stiff paste with water or milk, and shape into a roll, put into a buttered and floured paper-bag with about a pint of water
Cook this with the app: pantry check, scaling, and the assistant.