Graham Pudding
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
Cream and sugar may be served as a sauce, or a branded sauce may be used.
Presented as published in 1902. 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
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 162. The excerpt below is the record exactly as published.
Graham Paddinff Mix one teacup of sweet milk, one of molasses, one of raisins, seeded and chopped, two of Graham flour, and one teaspoonful of salt and two teaspoons of soda
Cook this with the app: pantry check, scaling, and the assistant.