Graham Pudding

Name: Graham Pudding
Yield: 8 servings
Ingredients: Make a batter of a cupful of molasses; a cupful of sweet milk; a cupful of seeded and chopped raisins; two cupfuls of graham flour; two teaspootifuls of soda; a tablespoonful of butter; half a cupful of sugar; the stiffly beaten white of an egg; and lemon to flavor

From The Rural cook book, 1907

Serves 8

Presented as published in 1907. 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 The Rural cook book (1907), page 44. The excerpt below is the record exactly as published.

Graham Pudding. — Make a batter of a cupful of molasses, a cupful of sweet milk, a cupful of seeded and chopped raisins, two cupfuls of graham flour and two teaspootifuls of soda. Steam for three hours. Eat with a sauce made of a tablespoonful of butter creamed with half a cupful of sugar and the stiffly beaten white of an egg and lemon to flavor

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