Graham Pudding

Ingredients

• One and one-half cups Graham flour
• one-half cup molasses
• one-fourth cup melted butter
• one-half cup sweet milk
• one egg
• even teaspoon soda
• little salt
• one-half cup raisins
• one-half cup currants
• one teaspoon cloves
• one teaspoon cinnamon
• one-fourth of a nutmeg

Method

1. 1

   Steam for two and a half hours.

2. 2

   Serve with warm sauce.

Nutrition per serving

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 15. The excerpt below is the record exactly as published.

GRAHAM PUDDING. One and one-half cups Graham flour, one-half cup molasses, one-fourth cup melted butter, one-half cup sweet milk, one egg, even teaspoon soda, little salt, one-half cup raisins, one- half cup currants, one teaspoon cloves, one teaspoon cinna- mon, one-fourth of a nutmeg. Steam two and one-half hours. Serve with warm sauce. Mrs. Woodbury. Plain and Fancy Desserts. 41 SWEET POTATO PUDDING. One-half dozen good sized potatoes, grated raw ; one table- spoon of butter, one tablespoon of lard, one pint molasses, three tablespoons brown sugar, one-half pint milk, one egg, one teaspoon cloves, allspice and ginger, two teaspoons salt, water to make a soft batter. Stir two or three times while baking. Bake slow for two hours. Mrs. Battelle. APPLE PUDDING. Fill a dish with apples nicely sliced, sweeten them, add spices, nutmeg, a little lemon or vanilla, and cover with a crust ; set on top of the stove until the crust rises, then bake a nice brown. CRUST. One quart flour, three teaspoons baking powder, piece of butter size of an egg, salt, milk enough to mix soft dough. SAUCE FOR ABOVE. One egg, one cup fine sugar, beaten very light ; pour a little boiling water over until the consistency of cream. Flavor with vanilla, and grate a little nutmeg on top. Miss Fosdick. BREAD PUDDING. One pint bread crumbs, one quart milk, rind of one lemon grated into milk ; yolks four eggs, beaten and mixed with one-half cup sugar. Bake one-half hour. Spread meringue on top. Mrs. Pitkin. STEAMED PUDDING. One egg, one large teacup sour milk, a little cream or butter, one teaspoon soda. Mix soft and put in deep pie plates or a pudding dish. Fill with blackberries or other pressed fruits. Steam one hour, and serve with sweetened cream, or sauce. Mary. 42 "Mother Hubbard's Cupboard." QUAKER PUDDING. Six eggs, beaten with nine or ten tablespoons flour and quart milk. Bake about twenty minutes. Serve with sauce. Grandma B. rice pudding. One teacup rice, one teacup sugar, one teacup raisins, small piece butter, a little salt, two quarts milk. Bake from an hour and a half to two hours. Serve with sauce. QUEEN'S PUDDING. One pint of bread crumbs, one quart of milk, warmed and poured over the crumbs ; yolks of four eggs, well beaten with one cup of sugar and one teaspoon of butter. When baked, spread over the top a layer of jelly or preserves. Beat the whites of the eggs dry, and add two tablespoons of sugar and spread over the top. Bake a light brown. Serve warm with sauce, or cold with sugar and cream. ANGELS' FOOD. Dissolve one-half box of gelatine in one quart of milk; beat together the yolks of three eggs ; one cup of sugar, and the juice of one lemon ; stir it into the gelatine and milk, and let it just come to a boil ; flavor with vanilla. When nearly cold, whip the whites of the eggs to a stiff froth, and stir through the custard. Pour into moulds and set away to cool. COTTAGE pudding. Two tablespoons melted butter, one cup sugar, three small cups flour, one cup milk, one egg, three teaspoons baking powder. POOR MAN'S PUDDING. One-half cup of rice washed thoroughly ; three-fourths cup of sugar, one teaspoon cinnamon

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