Steamed Jam Roly

Name: Steamed Jam Roly
Ingredients: 10 oz. flour; 8 oz. jam; 14 teaspoonfuls baking powder unless self-ratsing flour used; Pinch of salt; 4 oz. suet, chopped; Water to nux

From Family meals and catering, 1935

Presented as published in 1935. 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

2638Calories

33 gProtein

376 gCarbs

111 gFat

Full nutrition (33 nutrients)

Calories2638 kcal

Protein33 g

Carbohydrates376 g

Fiber2.5 g

Sugars110 g

Total Fat111 g

Saturated Fat59 g

Monounsaturated Fat36 g

Polyunsaturated Fat3.6 g

Cholesterol77 mg

Sodium321 mg

Potassium579 mg

Calcium232 mg

Iron17 mg

Magnesium86 mg

Phosphorus415 mg

Zinc2.4 mg

Copper0.7 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A0 mcg

Vitamin E2 mg

Vitamin K4.1 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)19 mg

Folate480 mcg

Choline29 mg

Caffeine0 mg

Water102 g

As published

This recipe was extracted from Family meals and catering (1935) by British Medical Association, page 7. The excerpt below is the record exactly as published.

STEAMED JAM ROLY 10 oz. flour 8 oz. jam 14 teaspoonfuls baking powder unless Pinch of salt self-ratsing flour used Water to nux 4 oz. suet, chopped Put the flour, suet and salt in a basin and mix to a soft dough with water. Roll to an oblong shape and spread with jam, leaving an edge of about 4 in. without jam. Moisten this edge. Roll pudding up, sealing the end. Place in a greased paper or greased jam jar. . Steam for I$ to 2 hours. PICKLED HERRINGS 4 herrings ; Spices I onion in thin slices Pepper and salt t pt. vinegar . Wash fish, bone, season and roll up neatly with roes inside, or leave whole and unboned. . Put fish, onion and spice into a dish, . Cover with vinegar and some water. . Cover dish with a greased paper, put on lid. Bake for } hour. [12] oN ee Se a a Re RECIPES FOR WEEK II TUESDAY * FRIED FISH 14 Ib. fish 4 pt. milk Dripping § pt. water 4 oz. flour Sauce < Remainder of batter Batter ~ 1 teaspoonful baking powder | Pepper and salt 1 Water Parsley Wash fish quickly and dry well. Cut the fish into neat pieces. Make the batter just before it is needed, of a consistency to coat the spoon used. Dip the fish into the batter and fry in smoking hot fat. Drain fish from fat and serve very hot. Potatoes—3 /b. mashed TREACLE PUDDING 12 oz. flour Pinch of salt 2 teaspoonfuls baking 80 I ie unless self-ratsing flour is us

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