Graham Flour Minute Pudding

Ingredients

• 1 cup water
• 1 cup milk
• salt to taste
• graham flour

Method

1. 1

   Let it boil and stir in graham flour until it is a stiff batter; the flour must be stirred in gradually to avoid lumps.

2. 2

   Serve immediately with cream and maple sugar, or any good sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 254. The excerpt below is the record exactly as published.

salt to taste; let it boil and stir in flour until it is a stiff batter; the flour must be stirred in very gradually, to avoid large lumps. Serve immediately with cream and maple sugar, or any good sauce. GRAHAM FLOUR MINUTE PUDDING Take i water and | milk, and when it boils stir in graham flour the same as if water alone was used, except that it should be made a little thicker. Cook about 10 minutes. Eat with sugar and cream. If you do not happen to have cream, jelly makes a nice sauce. Children are very fond of this simple pudding. ORANGE PUDDING.— Boil 2 cups milk; beat 2 eggs light, add 3 tablespoons sugar, grate in the yellow of 1 orange, pour in the milk hot, and beat 2 minutes; set the pan in a larger pan, filled with water, and put in the oven until set; sprinkle with sifted sugar, brown on top with a hot shovel, and cool. Eat with cream. FRUIT PUDDINGS— Take as many small pudding cloths as needed, spread boiled rice on each cloth, and then put on a peeled orange, or a pear or apple pared and cored, or stoned cherries, or ber- ries; then tie the cloths, having the fruit surrounded by the rice; boil till the fruit is cooked. Serve with sugar sprinkled plentifully on top, and with sweetened cream or any good sweet sauce. OXFORD PUDDING — Take 1 cup rice 1 tablespoon oatmeal, 3 tablespoons sitgar, 1 teaspoon salt (level), 1 cup milk, 6 cups water

Cook this with the app: pantry check, scaling, and the assistant.