Fruit and Roly-poly Puddings

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Time: Cook: 90 min Total: 90 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

Crust

the same as for meat puddings ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]

Fruit Pudding

a quarter of a pound of sugar ↝ Sugar, NFS [Sugars and honey]
a quart of fruit ↝ Kiwi fruit, raw [Other fruits and fruit salads]

Roly-poly Filling

jam, treacle, or currants, apple, and sugar ↝ Jam [Jams, syrups, toppings]
jam, treacle, or currants, apple, and sugar
jam, treacle, or currants, apple, and sugar ↝ Currants, european black, raw [Fruits and Fruit Juices]
jam, treacle, or currants, apple, and sugar ↝ Apple, raw [Apples]
jam, treacle, or currants, apple, and sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (1)

For roly-poly, roll the crust out thin, cover it with jam, treacle, or currants, apple, and sugar; roll it up, tie in a cloth securely at each end, and boil an hour and a half.

Original Text

Fruit and Roly-poly Puddings.—The crust for these should be the same as for meat puddings. Allow a quarter of a pound of sugar to a quart of fruit. For roly-poly, roll the crust out thin, cover it with jam, treacle, or currants, apple, and sugar; roll it up, tie in a cloth securely at each end, and boil an hour and a half.

Notes

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