{"id":5945,"slug":"roly-poly-pudding","title":"Roly-poly pudding.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One pound of suet","one pound of flour","one cup of milk","one pinch of salt","any kind of jam","hard sauce","brandy sauce"],"ingredients_norm":["suet","flour","milk","salt","any kind of jam","hard sauce","brandy sauce"],"steps":["Chop the suet very fine, mix with the flour, salt and milk, making a rather hard dough.","Roll out about one-quarter inch thick, and spread with a layer of any kind of jam.","Roll up in the form of a sausage, put a wet cloth around it, and tie with a string at both ends.","Steam or boil for an hour.","Then unwrap, cut in individual pieces, and serve hot, with hard and brandy sauces."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w108:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1c61eaa1f3fd87e71b331e181767ec5bb13e08f094a8e62c9cdc192602f7bb4d","created_at":"2026-08-02T16:47:53Z","updated_at":"2026-08-02T16:47:53Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/roly-poly-pudding"}