Graham Pudding
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
2605Calories
41 gProtein
606 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories2605 kcal
Protein41 g
Carbohydrates606 g
Fiber8.6 g
Sugars385 g
Total Fat13 g
Saturated Fat4.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol27 mg
Sodium1644 mg
Potassium6923 mg
Calcium1125 mg
Iron33 mg
Magnesium962 mg
Phosphorus768 mg
Zinc4.4 mg
Copper2.6 mg
Manganese7.5 mg
Vitamin D3.2 mcg
Vitamin C4.4 mg
Vitamin A115 mcg
Vitamin E0.4 mg
Vitamin K7.4 mcg
Vitamin B62.8 mg
Vitamin B121.1 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)1.8 mg
Niacin (B3)22 mg
Folate423 mcg
Choline101 mg
Caffeine0 mg
Water341 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 99. The excerpt below is the record exactly as published.
Graham Pudding Ingredients : 1 c. buttermilk or i c. molasses sour milk i c. raisins 2 c. graham flour i tsp. soda i tsp. cinnamon \ tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.