Graham Pudding

Name: Graham Pudding
Ingredients: 13^ c. Graham flour; Y2 T. salt; Y c. brown sugar; 1 c. raisins; 1 egg; A c. milk; Y c. molasses; 3 tb. butter (melted); Y2 T. soda; A tb. boiling water

From Canadian cook book, 1924

Presented as published in 1924. 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

2237Calories

31 gProtein

535 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories2237 kcal

Protein31 g

Carbohydrates535 g

Fiber8.7 g

Sugars360 g

Total Fat40 g

Saturated Fat2.5 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol109 mg

Sodium3729 mg

Potassium4423 mg

Calcium751 mg

Iron24 mg

Magnesium545 mg

Phosphorus577 mg

Zinc3.1 mg

Copper1.7 mg

Manganese4.6 mg

Vitamin D1.2 mcg

Vitamin C4.4 mg

Vitamin A39 mcg

Vitamin E0.3 mg

Vitamin K6.6 mcg

Vitamin B61.7 mg

Vitamin B120.7 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1.3 mg

Niacin (B3)16 mg

Folate315 mcg

Choline68 mg

Caffeine0 mg

Water212 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 75. The excerpt below is the record exactly as published.

GRAHAM PUDDING. 13^ c. Graham flour. Y2 T. salt. Y c. brown sugar. 1 c. raisins, 1 egg. A c. milk Y c. molasses. 3 tb. butter (melted). Y2 T. soda. A tb. boiling water

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