Graham Pudding

Ingredients

• six large eggs
• a tablespoonful of lemon juice
• one cup of Meltose
• one cup of washed and seeded raisins
• one-half cup of chopped English walnuts
• two cups of Graham flour
• one-half cup of corn-starch

Method

1. 1

   Beat separately the yolks and the whites of the eggs, adding to each a tablespoonful of lemon juice; when quite stiff, add Meltose to the yolks, and beat again.

2. 2

   Dredge the raisins with Graham flour, combine all ingredients, oil the baking-dish, and steam for one and a half hours.

3. 3

   Serve hot with whipped cream.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 72. The excerpt below is the record exactly as published.

Graham Pudding. — Beat separately the yolks and the whites of six large eggs, adding to each a tablespoonful of lemon juice; when quite stiff, add one cup of Meltose to the yolks, and beat again. Have ready one cup of washed and seeded raisins with one-half cup of chopped English walnuts. After dredging the raisins well with Graham flour, put the ingredients together in the following man- ner : Pour the yolks into the whites, next fold in carefully the fruit and nuts, and last of all sift into the mixture two cups of Graham flour to which one-half cup of corn-starch

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