Graham Pudding
From The Toronto Cook Book, 1915
Serves 8
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
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 77. The excerpt below is the record exactly as published.
Graham Pudding One cup molasses, one cup sweet milk, two teaspoons of soda dissolved in milk and molasses, pinch of salt, two cups of Graham flour, not sifted, two cups of chopped raisins
Cook this with the app: pantry check, scaling, and the assistant.