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Prune Roly-poly Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for five or six 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
640Calories
6 gProtein
157 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories640 kcal
Protein5.7 g
Carbohydrates157 g
Fiber16 g
Sugars93 g
Total Fat4.9 g
Saturated Fat1.2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium71 mg
Potassium1685 mg
Calcium103 mg
Iron2.5 mg
Magnesium97 mg
Phosphorus167 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A88 mcg
Vitamin E1 mg
Vitamin K137 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.7 mg
Folate17 mcg
Choline24 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1386. The excerpt below is the record exactly as published.
Prune Roly-poly Pudding. — Wash and stone a pound of prunes. Blanch the kernels, and put them into a stewpan with the fruit, a table-spoonful of moist sugar, half a pint of water, and a glassful of port. Boil the prunes to a thick paste. Roll out a piece of pastry, such as is used for boiled pudding
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