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Roley-Poley Pudding
From Practical household cookery, 1891
Serves 6
Presented as published in 1891. 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
922Calories
9 gProtein
58 gCarbs
72 gFat
Full nutrition (33 nutrients)
Calories922 kcal
Protein9.4 g
Carbohydrates58 g
Fiber0 g
Sugars0 g
Total Fat72 g
Saturated Fat40 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.4 g
Cholesterol51 mg
Sodium9.2 mg
Potassium115 mg
Calcium18 mg
Iron4.4 mg
Magnesium22 mg
Phosphorus93 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.3 mg
Folate122 mcg
Choline4.2 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 180. The excerpt below is the record exactly as published.
ROLEY-POLEY PUDDING. Pick and chop very fine one pound of beef suet, put it in a basin with one pound of flour and a good pinch of salt, mix these to a stiffish paste with about three gills of cold water
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