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Graham Pudding
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
940Calories
17 gProtein
215 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories940 kcal
Protein17 g
Carbohydrates215 g
Fiber4.3 g
Sugars129 g
Total Fat5.6 g
Saturated Fat2.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium1416 mg
Potassium2224 mg
Calcium397 mg
Iron11 mg
Magnesium274 mg
Phosphorus343 mg
Zinc1.8 mg
Copper0.8 mg
Manganese2.2 mg
Vitamin D1.2 mcg
Vitamin C2.2 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K3.3 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate155 mcg
Choline43 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 79. The excerpt below is the record exactly as published.
Graham Pudding One and a half cups Graham flour, one cup milk, half a tea- spoon salt, one teaspoon baking soda, half a cup molasses, one cup of raisins
Cook this with the app: pantry check, scaling, and the assistant.