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Roly-poly Pudding
From Harper's cook book encyclopædia, 1902
Serves 6
For a plainer pudding, mix 5 or 6 ozs. of suet with 1 lb. of flour, add a pinch of salt, and make a paste by stirring in half a pint of water.
Presented as published in 1902. 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
636Calories
11 gProtein
60 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein11 g
Carbohydrates60 g
Fiber0 g
Sugars2 g
Total Fat39 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol62 mg
Sodium1648 mg
Potassium182 mg
Calcium71 mg
Iron4.5 mg
Magnesium26 mg
Phosphorus145 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0.7 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.2 mg
Folate125 mcg
Choline34 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 357. The excerpt below is the record exactly as published.
Roly-poly Pudding PUDDINGS, ETC . Sponge-cake Pudding Puddings of this kind should be baked in dishes standing in pans of water, to prevent the preserve catch- ing at the bottom. Roly-poly Pudding. — The pastry for this favorite pudding may be made in three or four ways, accord- ing to the degree of richness required. For a superior pudding mix i lb. of flour with x/z lb. of very finely shred suet, freed from skin and fibre. Add a good pinch of salt, an egg, and nearly half a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.