Graham Fruit Pudding

Name: Graham Fruit Pudding
Ingredients: 5J/2 cups water; i cup Graham flour (toasted lightly in the oven); Yz cup sugar; i% cups seeded raisins; 2 slices lemon; A few grains of salt

From Science of food & cookery, 1921

Presented as published in 1921. 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

1744Calories

23 gProtein

439 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories1744 kcal

Protein23 g

Carbohydrates439 g

Fiber25 g

Sugars105 g

Total Fat4.3 g

Saturated Fat0.6 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium126 mg

Potassium2804 mg

Calcium195 mg

Iron16 mg

Magnesium148 mg

Phosphorus380 mg

Zinc1.5 mg

Copper1.2 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C121 mg

Vitamin A2 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)12 mg

Folate231 mcg

Choline10 mg

Caffeine0 mg

Water1537 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 111. The excerpt below is the record exactly as published.

GRAHAM FRUIT PUDDING 5J/2 cups water i cup Graham flour (toasted Yz cup sugar lightly in the oven) i% cups seeded raisins 2 slices lemon A few grains of salt

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