Graham Pudding

Name: Graham Pudding
Yield: 8 servings
Ingredients: 1% cups graham flour; % cup melted butter; % cup molasses; % cup sweet milk; 1 egg; 1 teaspoon soda; 1 teaspoon salt; 1 cup faisins stoned and chopped; % teaspoon cinnamon; % teaspoon allspice; currants and citron may be added if desired

From San Rafael cook book, 1906, 1906

Serves 8

Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 48. The excerpt below is the record exactly as published.

1 teaspoon saleratus oi soda, 1 egg-nutmeg and cloves, or cinnamon. Steam in a well greased 2-qt. basin 3 hrs. Sauce:— iBeat 1 egg, % cup sugar, 2 tablespoons butter in 1 dish; take 1 pt. water and stir a heaping tablespoon of flour in, boil and if lumpy strain, then pour over sugar, butter and eggs and set to cool. GRAHAM PUDDING — Mrs. F. L. Wheeler, Berkeley. 1% cups graham flour, % cup melted butter, % cup molasses, % cup sweet milk, 1 egg, 1 teaspoon soda, % teaspoon salt, 1 cup faisins stonedi and chopped, % teaspoon cinnamon, % teaspoon allspice and nutmeg, currants and citron may be added if desired

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