Roly-Poly

Ingredients

• spread to within an inch and a half of the edge
• cup sugar
• half cup butter
• hot water enough to cover
• pulp of three lemons
• teaspoon each flour
• teaspoon each sugar

Method

1. 1

   Roll out dough half an inch thick, spread with fruit or jam, fold edges, roll up, prick with fork, and steam for 1.5 to 2 hours.

2. 2

   Serve sliced with Dip or Hard sauce.

3. 3

   For variations, use different fruits and spices.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 485. The excerpt below is the record exactly as published.

spread to within an inch and a half of the edge with any kind of fresh, pre- served, or dried and stewed fruit, or jelly, jam or marmalade; fold the edges over the fruit and roll it up, prick deeply with fork, place on buttered plate ana steam from one hour and a half to two hours ; or boil in a floured cloth, basting ^_^^^^^ up the sides and tying the ends. Some Ronj.poiy. do not turn edges in till after rolling, then tuck them in well. Serve cut in slices with Dip or Hard sauce. For Applcy Orange and Peach Rolly-Poly the fruit should be sliced, ana for Cherry, stoned; sprinkle the fruit well with sugar, and some add bits of butter be- fore rolling up, with a little grated peel over the oranges, and cin- namon or nutmeg over the apple. Some use Plain or Suet Paste PUDDINGS AND SAUCB8. 561 or raised biscuit dough, rolling a quarter inch thick. This dessert may be varied by making into several small rolls, or shaping into balls with a spoonful fruit in center of each. Some sprinkle in a few currants with the apples and use raisins with jelly, jam, apple butter or marmalade. For Fig Roly-Poly spread with figs cut-in small pieces and for Lemon cook the pulp of three lemons with cup and a naif sugar twenty minutes, then spread the dough and roll as above. Or some simply mix the juice with teaspoon each flour and sugar for each lemon and spread over the paste, or use the Lemon Butter. Chopped pie-plant, thickly sprinkled with sugar is nice used as above. A Dixie Roly-Poly is made in two or three rolls, using any of above mixture for spreading, and placed in pan four or five inches deep with cup sugar, half cup butter and hot water enough to cover

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