Roly-Poly

Bourrelet

Preparation info

  • Difficulty

    Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • ½ Pound of Flour
  • 5 Ounces of Suet
  • A Pint of Fresh Fruit, Jam or Jelly
  • ¼ Teaspoonful of Salt

Method

Cut away all the fibers from the suet, and then mince very fine. Add the flour and salt to it, and mix well together, and gradually add sufficient water to make a dough. Roll it out about half an inch in thickness on a baking board, and then spread over thinly with minced fresh fruits, mingled, or with fruit jam or preserves, singly or mingled. Roll it up, and put in a cloth, leaving room for it to swell. Then plunge into boiling water, and let it boil for two hours. Serve with a Hard, Cream or Brandy Sauce.

An Orange Roly-Poly is made by seeding the Oranges and laying them thinly sliced all over the sheet of dough. Sprinkle slightly with white sugar, and roll up and fasten closely in the pudding cloth. Boil for one hour, and eat with a Lemon or Orange Sauce.

Peaches and Apples and other fruits may be used in making these delightful Roly-Polys.