Roly-Poly Pudding

Ingredients

• one and a half ounces of suet
• a quarter of a pound of flour
• a pinch of salt
• an eggspoonful of baking powder
• some jam
• a well-floured cloth

Method

1. 1

   Mix suet, flour, salt, and baking powder into a firm paste with cold water.

2. 2

   Roll out, spread with jam, dampen edges, roll up, tie in cloth, and boil for 45 minutes.

3. 3

   Serve after cooling.

Nutrition per serving

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 9. The excerpt below is the record exactly as published.

an eggspoonful of baking powder, salt, and a pinch of cayenne. Mix these ingredients to a stiff paste with a very little milk, roll it out, and cut in narrow 6o "The Child'^s Cookery Book strips ; bake on a tin in a brisk oven for five minutes to a very light brown. A Dainty Salad Get a small cucumber, cut it lengthways and scoop out the seeds, rinse it in cold water, chop up three or four sticks of celery in small pieces, fill the cucumber with the pieces of celery, and arrange each half of the cucumber on one or two lettuce leaves. Then make a mayonnaise mixture, the recipe for which you will find below, and pour over the celery. If you can get a few nasturtium blossoms from the garden, drop three or four on the lettuce leaves, and you will have an exceedingly pretty dish. To make Mayonnaise Boil an egg hard, take out the yolk and cru sh it with the back of a spoon till it has 6i The Child^s Cookery Book crumbled, mix in a saltspoonful of mustard, and then drop in very slowly a tablespoon- ful of oil. When it is well mixed add a teaspoonful of vinegar, then another tablespoonful of oil and another teaspoonful of vinegar. If you can get a small quantity of cream, it is a great improvement, or if the mixture is very thick, make it thinner by adding a small quantity of milk. Then add a little pepper and salt and a pinch of sifted sugar. The oil ought not to curdle if the vinegar is added very slowly, but if it does, add the raw yolk of an egg, and the mixture will become like thick cream again. Chop the hard boiled white of the egg into small pieces and add it to the mixture. 62 PUDDINGS SybiFs Favourite Pudding One egg, its weight in sugar and flour. Break the egg into a basin, and throw over it the sugar, beat it up well, then add the flour, beating all the time ; dissolve as much carbonate of soda as will cover a threepenny piece in an eggcupful of boiling water and add to the mixture ; butter a piece of writing paper well and make it into ; a tray by turning up the edges, spread the I mixture over it and bake for ten minutes ; have ready another piece of paper on the table with sugar strewn over it, turn the tin I over on it, and peel off the paper ; cover it with jam while very hot, and roll up into the form of a bolster ; to be eaten cold. 65 E T'he Child^s Cookery Book Roly-Poly Pudding Shred one and a half ounces of suet very fine, mix it with a quarter of a pound of flour, add a pinch of salt and an eggspoon- , ful of baking powder ; make it into a firm | paste with cold water, roll it out to the i thickness of a quarter of an inch, spread ! some jam over it, but don’t let it come too near the edge, damp the edges with water, and roll the paste up into the form of a bolster, tie it up in a well-floured cloth

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