Roly-Poly Pudding
From The Bile Beans cookery book, 1931
Presented as published in 1931. 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
971Calories
2 gProtein
1 gCarbs
107 gFat
Full nutrition (33 nutrients)
Calories971 kcal
Protein1.7 g
Carbohydrates1.2 g
Fiber0 g
Sugars0 g
Total Fat107 g
Saturated Fat59 g
Monounsaturated Fat36 g
Polyunsaturated Fat3.6 g
Cholesterol77 mg
Sodium478 mg
Potassium19 mg
Calcium263 mg
Iron0.7 mg
Magnesium2.3 mg
Phosphorus114 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.7 mg
Vitamin K4.1 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.1 mcg
Choline6.4 mg
Caffeine0 mg
Water4.8 g
As published
This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 11. The excerpt below is the record exactly as published.
ROLY¥-POLY PUDDING. add 4 oz, suet.chopped finely, pinch ‘of salt, 1 tea- spoonful baking powder, with sufficient cold water to make nice paste. thin piece, spread jam. over, keeping it away from edge. Roll up paste, press ends together, and put it in weli-floured pudding cloth, tie tightly up, place i in pan of boiling water, boil 13 hes, | APPLE DUMPLINGS.—Peel 6 medium-sized apples very thinly, core them, but do not cutup. Cut $b. short pastry into 6 pieces and roll each piece into ball. Take l apple, work it into centre of each paste ball, put aclove and some sugar into centre of each 3 apple before closing paste, Place on greased tin, bake slowly for $ hr. PLAIN SUET PUDDING. finely, add.to it 4 lb. flour and 4 teaspoonful baking powder and little salt. Mix with sufficient cold water ’ to make stiff batter. Pour it into. greased basin or pudding cloth and steam or boil for 2 hrs. CABINET PUDDING.—Grease pudding basin, place < at bottom a few raisins stoned; beat up 2 eggs, add 1 pint milk and 2 tablespoonstful of sugar. Cut _ $1b. bread into small squares, pour custard over and allow to soak for a few mins., then put into pudding basin. Cover with greased paper and steam for # hr. Turn out upon hot dish; serve with sweet sauce. RICE, TAPIOCA, OR SAGO PUDDING.— C3 small tablespoonsful rice, sago, or tapioca, 1 table- spoonful sugar, 1 tablespoonful finely chopped suet, or little butter, a pint milk, pinch of salt
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