Graham Plum Pudding
From Physical culture cook book, 1901
Presented as published in 1901. 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
2475Calories
42 gProtein
565 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories2475 kcal
Protein42 g
Carbohydrates565 g
Fiber8.9 g
Sugars384 g
Total Fat27 g
Saturated Fat6.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol247 mg
Sodium367 mg
Potassium7133 mg
Calcium1199 mg
Iron31 mg
Magnesium972 mg
Phosphorus874 mg
Zinc4.9 mg
Copper2.5 mg
Manganese7.8 mg
Vitamin D3.3 mcg
Vitamin C106 mg
Vitamin A165 mcg
Vitamin E1.5 mg
Vitamin K8.3 mcg
Vitamin B62.9 mg
Vitamin B121.8 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)18 mg
Folate334 mcg
Choline256 mg
Caffeine0 mg
Water422 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 51. The excerpt below is the record exactly as published.
Graham Plum Pudding. — Mix one cup molasses, one cup milk, one tablespoonful but- THE PHYSICAL CULTURE COOK BOOK. l6l ter, one-half teaspoonful cinnamon, one-half teaspoonful cloves, one cup raisins, seeded and chopped, one-half cup currants, one beaten egg and add one and a half cups Graham flour mixed with one teaspoonful soda. Beat1 well, fill butered mold and steam three hours. Serve with cream (or other) sauce. 34. Delicate Indian Pudding. — Boil one quart of milk in double boiler; sprinkle in two heaping tablespoonfuls of Indian meal, stirring the while, and cook twelve minutes, stirring often. Beat together three eggs, one tea- spoonful salt, four tablespoonfuls sugar and one-half teaspoonful ginger. Stir into the meal and milk one tablespoonful butter
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