Graham Pudding

Ingredients

• 1 cup raisins seeded and chopped
• 1 cup molasses
• 1 teaspoon soda dissolved in 1 scant cup sweet milk
• 1/2 teaspoon salt
• 2 cups graham flour

Method

1. 1

   Steam for 3 hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 252. The excerpt below is the record exactly as published.

GRAHAM PUDDING.— Take 1 cup raisins seeded and chopped, 1 cuxj molasses, 1 teaspoon soda dissolved in 1 scant cup sweet milk, -| teaspoon salt, 2 cups graham flour; steam 3 hours. Fine. STEAMED GRAHAM PUDDING.— Beat together 3 eggs and 3 tablespoons sugar, add 1 tablespoon melted butter, ^ cup sour cream, 1 cup sour milk, 1 teasjooon soda sifted into 3 cups graham flour; add dried cherries, or pour over sliced apples, if fruit is desired, and steam. It is nice with or without fruit. Eat with cream and sugar. HANOVER PUDDING.— Sift 2 teaspoons baking powder into 2^ cups flour, add a pinch of salt and some spices (say cinnamon and nutmeg), 1 cup suet or ^ cup butter, | cup molasses, 1 cup milk, 1 egg, 1 cup stoned raisins; boil 2^ to 3 hours. Eat with hard sauce, or any liquid sauce preferred. HUCKLEBERRY PUDDING — Beat 2 eggs without separating, add 1 cup milk, 1 tablespoon melted butter, 1| cups flour and beat thoroughly; have 2 cups huckleberries washed and dried, dust them with flour, add them to the pudding Math 1 teaspoon of baking powder, mix quickly, turn into a greased mold, and steam 1 hour. INDIAN PUDDING, BAKED— Stir gradually 1 even cup corn- meal in 1 quart of boiling milk, let boil a few minutes, lift from the stove, and add 1 teasp)oon butter and a little salt; stir in ^ pint molasses, and ■§ pint cold milk last; put into a i^udding dish, well buttered, and bake 3 hours in a moderate oven. No. 2. — In 1 quart boiling milk, stir 1^ cups cornmeal, and 1 cup molasses; let it cool and add 1 teaspoon salt, 1 teacup suet, and stir in a little allspice; pour in 2 cups cold milk, and bake. INDIAN PUDDING, BOILED.— Warm 2 cups molasses and 2 cups milk, stir well together; beat 4 eggs and stir with the molasses and milk; add 1 lb. beef suet chopj)ed tine, and Indian meal enough to make a stiff batter; add 1 teaspoon each of ciiinamon and nulmeg, 330 PUDDINGS and a little grated lemon peel; stir together well, tie in the floured bag, leaving room to swell, and boil 3 hours Serve hot with a good sauce. No. 2.— Use 1 cup flour, 1 heaping teaspoon of baking powder, 1 teaspoon salt,

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