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Graham Pudding
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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
938Calories
17 gProtein
214 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories938 kcal
Protein17 g
Carbohydrates214 g
Fiber6.4 g
Sugars68 g
Total Fat5.9 g
Saturated Fat2.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol15 mg
Sodium689 mg
Potassium2300 mg
Calcium364 mg
Iron12 mg
Magnesium268 mg
Phosphorus321 mg
Zinc1.6 mg
Copper0.8 mg
Manganese2.2 mg
Vitamin D1.2 mcg
Vitamin C5.1 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.3 mg
Folate153 mcg
Choline33 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 328. The excerpt below is the record exactly as published.
Graham Pudding. For this pudding one needs a cupful and a half of graham, one cupful of milk, half a cupful of molasses, one cupful of chopped raisins, half a teaspoonful of salt, and one teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.