Roly-Poly

Ingredients

• 1 pound flour
• 5 ounces suet
• 1 teaspoonful salt
• 1 pint jam or jelly

Method

1. 1

   Free suet from fiber and skin and chop fine; add salt and flour.

2. 2

   Mix well and add gradually enough cold water to make it stick together.

3. 3

   Roll out one inch thick, on a well-floured board, spread jam or jelly thickly over paste, roll it up, tie in a well-floured cloth, leaving room to swell.

4. 4

   Place in a pot of boiling water and boil two hours, or steam two and a half hours.

5. 5

   Serve hot with sauce.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 80. The excerpt below is the record exactly as published.

ROLY-POLY. I pound flour. 5 ounces suet. I teaspoonful salt. 1 pint jam or jelly. Free suet from fiber and skin and chop fine ; add salt and flour. Mix well and add gradually enough cold water to make it stick together. Roll out one inch thick, on a well-floured board, spread jam or MANUAL FOR ARMY COOKS. 177 jelly thickly over paste, roll it up, tie in well-floured cloth, leaving room to swell. Place in a pot of l)oil- iiig water and boil two hours, or steam two and one- half hours. Serve hot with sauce. BOILED BATTER PUDDING. 1 heaping quart sifted flour. 1 quart sweet milk. 7 eggs, yolks and whites beaten separately , whites to a stiff froth. i teaspoonful (about) soda in sufficient hot water to dissolve it. 2 teaspoonfuls salt. Flour in a deep dish or pan ; init into it the milk, gradually working it into a smooth paste. Then mix in the yolks, salt, and dissolved soda. Stir hard. Finally, stir in quickly the whites. Put into prepared bag or cloth, leaving ample room for pudding to swell, and boil two hours. Serve hot. Eat with sirup, butter, and sugar, or a hot sauce. BOILED CORNSTARCH PUDDING. 1 (juart sweet milk. 3 tablespoonfuls cornstarch. 2 or 3 eggs, beaten light. Light pinch salt. Dissolve the cornstarch in a small portion of the milk ; then add the eggs and salt. Heat the milk not used in mixing the cornstarch to nearly boiling, then add the cornstarch and milk. Boil four minutes, stirring constantly to preA^ent scorching. Then turn it into a mold or bowl which has pre- viously been dipped into cold water and set it away to cool. When cold turn out on a dish and serve. To be eaten with cream and sugar. BOILED INDIAN-MEAL PUDDING. 1 quart Indian meal. 1 quart sweet milk. 3 heaping tablespoonfuls sugar. 1 teaspoonful salt

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