Graham Pudding

Ingredients

• One cup of sour milk
• 1 cup of molasses
• 1 cup of raisins
• 3 cups of Dousman's Best Patent flour
• 1 large teaspoon of soda
• 1 egg
• a pinch of salt

Method

1. 1

   Combine all ingredients and steam for 3 hours.

2. 2

   Serve with a sauce made by beating egg whites and yolks separately with sugar until light, then cook in a double boiler until thick.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 70. The excerpt below is the record exactly as published.

Graham Pudding. One cup of sour milk. 1 cu]) of molasses. 1 cup of raisins. :3 cups of Dousman's I'.e^^t Patent lh)ur. 1 larue teaspoon (d' soda. 1 egg and a pinch of salt. Steam 3 hours Sauce for steamed pudding: Peat whit.'s and yolks of 3 eggs separately 98 SUPERIOR COOK BOOK until ^■(.'l•v liii'lit: add U. cup of sugar to vac-h, put in doul)K' hoiler and stir i-oii- stantly until thick. Miis. TiiEOuoui- Hall. . Graham Pudding. One-half cup molasses, I/4 cup liuttcr. i/^. cup sour milk, li/> cups graham tlcjur. 1 egg, 1 teaspoon soda. 1 cup raisins, sjjice and salt. Steam 3 hours. Serve with rich sauce. Mrs. Sedgwick. Graham Pudding. One cup molasses, 1 cu}) sweet uiilk, y^ teaspoon cinnamon, 1 egg, 1 tcasjjoon soda, 1 teaspoon butter, 1 cup raisins, nutmeg to taste, a little salt, ly^ cups graham tlour. Steam in buttered pan 2 hours. Mus. H. Harwood. Pudding Sauce. One cotfee cup granulated sugar. 3/;> cup butter, 1 egg jjeaten light, y-> grated nutmeg, a little wine if liked. Cook in double boiler, stirring all the time. Add tlu." wine when the sauce is cool, if at all. MiiS. H. Hauwood. Farina Pudding. One and one-half qts. of milk, ;> tablespoonfuls uf Farina. Boil milk with a little salt. When boiled, stir in the Farina slowly: let it boil up once or iirlce; take off the lire and when (juite cool add 5 eggs well beaten (not separate), sweeten to taste, add also vanilla. Flouring, turn into a pudding dish and bake in a Jewel range ten minutes. This pudding is delicious cold. Mrs. Duxcan. Rice Blanc Mange. Put into a double Ijoiler ;> cups milk, ])inch salt and a scant I'l' <-'^ip *jf v'lQe. Cook until milk is absorbed. Add 1/5 of a hox of gelatine, soaked in cold water and dissolved by placing cup over the steam of the kettle. As the mixture begins to thicken add i/^ cup powdered sugar, 1 teaspoon vanilla and a wine glass of sherry and Vo pt. of cream whip})ed to a stiff froth. '^Purn into a wet mold and set away in a cold place. ^lus. T). B. Bilkly. Chocolate Blanc Mange. Put one ])int of milk in a double boiler. When hot add two ounces of grated chocolate or two heaping teaspoonfuls of cocoa. Add half a cupful of sugar, ^loisten three level tablespoonfuls of cornstarch with a little cold milk; add them to the hot milk and chocolate, stir until thick and smooth, turn into small individual moulds and stand aside to harden. Serve cold with cream. Suet Pudding One cup of suet chopped fine, 1 cu]* of molasses, 1 cu]) of sour ndlk, 1 teas])oon- ful of soda, 1 cup of raisins, 3 cups of Dousman's Best Patent flour

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