Roly Poly

Ingredients

• 1 good breakfastcupful flour
• 1 lb. suet
• 4 teaspoonful salt
• 1 teaspoonful baking powder
• 2 good sized apples
• 2 ozs. currants
• 2 tablespoonfuls golden syrup
• cinnamon
• Some cold water

Method

1. 1

   Chop suet finely, mix with flour, salt, and baking powder in a basin.

2. 2

   Add water to form a stiff paste, knead, and roll out.

3. 3

   Pare, core, and chop apples, sprinkle over paste with currants, syrup, and cinnamon.

4. 4

   Roll up, dust with flour, and wrap in a floured cloth.

5. 5

   Boil in water for 1 hour.

6. 6

   Serve with melted syrup.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 41. The excerpt below is the record exactly as published.

ROLY POLY. I good breakfaslcupful flour. J lb. suet. 4 teaspoonful salt. I teaspoonful baking powder. J teaspoonfui Some cold water. 2 good sized apples. 2 ozs. currants. 2 tablespoonfuls golden syrup, cinnamon. Chop suet finely, put in flour, salt and powder in a basin, mix with water to a stiff paste, turn out on floured board, knead a little, roll out. Pare, core and chop apples finely, sprinkle over paste, then currants, syruj), and cinnamon, roll up and sprinkle flour over it. Have a pan of boiling water, dip cloth in it and lay it out smoothly, dust with flour, put roly-poly on it, roll iqj loosely and tie tightly at ends. Put in boiling water and boil i| hours. Turn out carefully, 'melt a little syrup and pour round, and serve. Mi.ss J. W. Douglas. 95 SAGO PUDDING (American). 4 tablespoonfuls sago. i cup sugar. I quart sweet milk. Yolks of 2 eggs J teaspoonful vanilla. Soak sago over night, stir it into the milk, put into double boiler, and when hot stir in eggs and sugar, steam until thickened. When cold put in vanilla. Beat the whites of eggs until stiff, and drop on top or stir in. Mrs Chas. Mark, Barre, Vt., U.S.A. ST MUNGO TART. 12 ozs. of flour. 8 ozs. butter. 2 ozs. ground almonds. A little cold water. I oz. castor sugar. A pinch of salt. A little lemon juice. Rub the butter very finely into the flour, add the salt, sugar, ground almonds, strained lemon juice, and sufficient cold water to make a stiff paste, knead it very lightly, roll out and cover flat dishes, then fill with the following mixture : — ij Ozs. butter. 2 large tablespoon fuls marmalade. A few drops almond flavouring. 2 tablespoonfuls moist sugar. 3 eggs. I oz. ground almonds. Dissolve the above ingredients in a saucepan, beat eggs well and add also, then pour on to the pastry, after which ornament with cross bars of pastry. Bake in a hot oven 30 to 40 minutes according to size. M. A. B. H. A. SNOW PUDDING (American). 2 tablespoonfuls corn starch. A little cold water. A pint of boiling water. A little salt. 2 eggs. Powdered citrate acid. Mix com Starch in cold water till smooth, add boiling water and salt, then whites of eggs, beaten to a froth, and enough citrate acid to please the taste. Stir thoroughly while hot. Make a custard with the yolks. I teaspoonful of corn starch. | i pint of milk. Flavour to suit taste. When the twtj mixtures are cold, pour the last over or round the first, and serve. Mrs Young, Barre, Vermont, W.S., America. 96 SPONGE PUDDING. I breakfastcupful of flour. I small teacupful of sifted sugar. I small teacupful of sweet milk. I teaspoonful of ba 2 eggs. I tablespoonful of butter. Some stewed fruit, rather firm so that the sponge will not sink into it. king powder. Beat the batter with a .spoon and add sugar ; switch the eggs in a small bowl and add the milk ; beat in a little flour and a little egg by degrees to the sugar and butter until all used up ; put in the baking powder last, then pour the sponge over the fruit in a good-sized pudding dish, and bake until firm and brown. A, A. STEAMED PUDDING. 1 teacupful of castor sugar. 2 teacupfuls of flour. 2 tablespoonfuls of syrup. 2 teaspoonfuls baking powder. 1 teacupful milk. 2 eggs. Beat butter and sugar to a cream, stir in the eggs one at a time, then add the flour, baking powder, and milk. Butter a mould, put in the syrup at the bottom, and pour over the mix- ture. Steam for 2 hours. Miss Hamilton, Alfred PI. RICE PUDDING (Steamed). I teacupful rice; i-| pint skim milk. Boil for ^ an hour. Add 2 oz. shred suet ; also 2 switched eggs, with | teacupful sugar and grated nutmeg. Steam in buttered basin for I hour, J. C., Edinburgh. SULTANA PUDDING. I teacupful of self-raising flour. I teacupful of breadcrumbs. I teacupful of sugar. I tablespoonful treacle. I teacupful sultana raisins. 3 oz. of butter. A little ginger, cinnamon, and mixed spice. Put all the dry ingredients into a basin and rub in the butter, then the treacle. Beat up the egg, and mix it well with the others, and lastly sufficient milk to moisten. Put the pudding in a covered tin and steam for 3 hours. Mrs D. Pratt. 97 SWEET OMELETTE. 6 eggs. 1 tablespoonful of cream. 2 oz. of fine sugar. 2 dessertspoonfuls clear apricot or strawberry jam. Beat the yolks of the eggs with the cream, sugar and jam; then beat the whites to a stiff froth and mix well before you put the mixture into the pan. Fry about 8 minutes. Slide into a dish, sift sugar over, and serve immediately. Miss Ros,s,- Garnethill Manse, St George’s Rd., Glas. SWISS PUDDING. 1 breakfastcupful of breadcrumbs. 2 ozs. suet. i lb. sugar. I lb. of apples. A little nutmeg. A little water. Peel and slice the apples, and stew with i tablespoonful of sugar and a little water to keep them from burning. Mix in a basin the breadcrumbs, suet, nutmeg, and the remainder of the sugar. Grease a deep pie-dish and put in the bottom half of the mixture from the basin, then the stewed apples and the remainder of the mixture on the top, make it smooth. Bake in a moderate oven for half-an-hour. “ Cynica,” Liverpool. SYRUP PUDDING. I teacupful of flour. i lb. of currants. I breakfastcupful grated bread. i lb. suet

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