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Graham Pudding

Name: Graham Pudding
Yield: 12 servings
Ingredients: Three coflfee cups of flour; 2 cups of Qraham flour; 1 cup chopped suet; 1 cup molasses; 1 cup of milk; % pound citron cut in small pieces; 1 pound of raisins; 1 pound of currants; 1 teaspoon baking powder; 3 teaspoons mixed spices; 1 teaspoon of nutmeg; 1 tablespoon of salt

From Kentucky receipt book, 1903

Serves 12

Presented as published in 1903. 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

591Calories

8 gProtein

98 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories591 kcal

Protein8.5 g

Carbohydrates98 g

Fiber1.8 g

Sugars46 g

Total Fat20 g

Saturated Fat11 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol16 mg

Sodium654 mg

Potassium915 mg

Calcium162 mg

Iron5.7 mg

Magnesium107 mg

Phosphorus157 mg

Zinc0.8 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D0.2 mcg

Vitamin C69 mg

Vitamin A11 mcg

Vitamin E0.7 mg

Vitamin K2.2 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.3 mg

Folate86 mcg

Choline13 mg

Caffeine0 mg

Water67 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 132. The excerpt below is the record exactly as published.

Graham Pudding. Three coflfee cups of flour, 2 cups of Qraham flour, 1 cup chop- ped suet, 1 cup molasses, 1 cup of milk, % pound citron cut in small pieces, 1 pound of raisins, 1 pound of currants, 1 teaspoon baking powder dissolved in % cup of boiling water, 3 teaspoons mixed spices, 1 teaspoon of nutmeg, 1 tablespoon of salt

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