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Roly Poly Pudding
From The household cook book, 1902
Serves 6
Can also be baked in a buttered pan.
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
567Calories
7 gProtein
49 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein7.4 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Cholesterol27 mg
Sodium471 mg
Potassium92 mg
Calcium56 mg
Iron3.7 mg
Magnesium17 mg
Phosphorus90 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate101 mcg
Choline2.2 mg
Caffeine0 mg
Water7.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 256. The excerpt below is the record exactly as published.
ROLY POLY PUDDING.— Use 1 cup chopped suet, 3 cups flour, 1 even teaspoon of baking powder, 1 even teaspoon of salt. Mix the suet, flour, salt and baking powder together; then wuth a lit- tle cold water make a stiff dough; roll out in a long strip, and spread it with jam, preserves or fruit
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