dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Roly-Poly Pudding

Name: Roly-Poly Pudding
Yield: 6 servings
Ingredients: one lb. of flour; nine oz. of chopped suet; one and a half oz. of sugar; a pinch of salt; one-sixth pint of water; a layer of jam

From A guide to modern cookery, 1909

Serves 6

Ensure the paste rests before rolling.

Presented as published in 1909. 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

679Calories

9 gProtein

68 gCarbs

41 gFat

Full nutrition (33 nutrients)

Calories679 kcal

Protein8.9 g

Carbohydrates68 g

Fiber0 g

Sugars9.1 g

Total Fat41 g

Saturated Fat22 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.3 g

Cholesterol29 mg

Sodium6.3 mg

Potassium113 mg

Calcium17 mg

Iron4.3 mg

Magnesium21 mg

Phosphorus89 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A0 mcg

Vitamin E0.6 mg

Vitamin K1.5 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.2 mg

Folate122 mcg

Choline2.8 mg

Caffeine0 mg

Water24 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 422. The excerpt below is the record exactly as published.

ROLY-POLY PUDDING Proceed as for No. 2361: prepare a firm paste from one lb. of flour, nine oz. of chopped suet, one and a half oz. of sugar, a pinch of salt, and one-sixth pint of water. Let this paste rest for one hour before using it. Roll it out to the shape of a rectangle one-fifth of an inch thick; spread a layer of jam

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