Graham Pudding
From Scientific cooking with scientific methods, 1911
Serves 2
Figs or dates can be used instead of raisins.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 106. The excerpt below is the record exactly as published.
Graham Pudding. V± cup butter. 1 teaspoon salt. 1 cup Graham flour. V2 teaspoon soda. I/O cup molasses. i/^ cup white flour. ^2 cup milk. 1 cup cleaned and seeded 2 eggs. raisins, cut into piecesv 236 SCIENTIFIC COOKING. Melt butter, add molasses, milk and eggs well beaten and dry ing-redients mixed well together with the raisins. Turn into buttered mould. Cover close and steam two and one-half hours. Serve with wine sauce. Figs or dates cut fine can be used instead of the raisins. Suet Pudding. 1 cup suet, cut fine. 1 teaspoon salt. 1 cup molasses. 1 teaspoon ginger. 1 cup milk. 1 teaspoon cinnamon. •3 cups Hour. Vs teaspoon cloves. 1 teaspoon soda. 1 nutmeg, grated. 1 cup raisins, cut fine. Mix spices, salt, raisins and soda with the flour. Add molasses and milk to suet; combine mixture, and turn all into buttered mould. Cover closely and steam three and one-half hours. Serve with hard or foamy sauce, flavored with sherry wine. Fig Pudding. 1/3 cup suet, cut fine. 2Y2 cups stale bread crumbs, 14 pound figs, chopped. V^ cup milk. 1 cup sugar. 1 teaspoon salt. 2 eggs. 1 cup chopped nuts. Chop suet fine, and remove all membrane and strings; add figs to suet. Soak bread crumbs in milk, add eggs well beaten, sugar and sale. Combine mix- ture. Turn into buttered mould, covered closely, and steam for four hours. Serve with brandy sauce. French Fruit Pudding. 1 cup molasses. 1 cup fine chopped suet. 1 cup sour milk. 1 teaspoon cinnamon. 11^ teaspoons soda. V2 teaspoon salt. 3% cups flour. IV2 cups raisins. :^ teaspoon cloves. % cup currants. 1/2 cup nut meat. HOT PUDDINGS. 237 Add molasses and sour milk to suet finely chopped. Add two cups flour mixed with soda, salt and spices. Add fruit mixed with remaining flour. Turn into buttered mould, cover and steam four hours. Serve with Stirling sauce. — Mrs. C. M. Dearborn. Stirling Sauce. % cup butter
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