Roly-poly Pudding
From Artizan recipes, 1896
Presented as published in 1896. 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
1744Calories
32 gProtein
210 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories1744 kcal
Protein32 g
Carbohydrates210 g
Fiber2.1 g
Sugars2.9 g
Total Fat86 g
Saturated Fat45 g
Monounsaturated Fat27 g
Polyunsaturated Fat3.7 g
Cholesterol58 mg
Sodium592 mg
Potassium415 mg
Calcium262 mg
Iron15 mg
Magnesium82 mg
Phosphorus384 mg
Zinc2.5 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K6.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)19 mg
Folate414 mcg
Choline12 mg
Caffeine0 mg
Water29 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 17. The excerpt below is the record exactly as published.
Roly-poly Pudding. Ingredients. Half pound of Flour. Three ounces of Suet. Pinch of Salt. Half teaspoonful of Baking Powder. Cold Water. If Jam. Two good tablespoonsful of Jam. If Treacle. Three tablespoonsful of Treacle. One gill of Breadcrumbs. Grated rind of half a Lemon
Cook this with the app: pantry check, scaling, and the assistant.