Graham Pudding

Ingredients

• one cupful of molasses
• one cupful of sweet milk
• one cupful of stoned raisins
• one beaten egg
• one tablespoonful of melted butter
• one teaspoonful of soda
• two cupfuls of Graham flour

Method

1. 1

   Put in a pudding dish, steam for two hours, and serve with sauce.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 85. The excerpt below is the record exactly as published.

one cupful of sweet milk, one-half cupful of butter, one cupful of stoned and chopped raisins, one-half cupful of currants, two and one- half cupfuls of flour, one-half teaspoonful of soda, one-half 10 145 146 Puddings of a grated nutmeg and a pinch of salt. Mix well, and steam two hours. Fruit Pudding No. 2. Line a bowl with thin slices of bread and fill with fruit; very ripe peaches are the best. Take one tablespoonful of gelatine and add one-half cupful of cold water; let soak for one-half hour, then add two cupfuls of sweet milk, one cupful of sugar, put in a sauce- pan and let come to a boil, pour over the fruit and bread and set in a refrigerator. Serve cold with whipped cream. Tapioca Pudding. Two tablespoonfuls of tapioca put to soak over night in enough water to cover it. Put a quart of milk in a double boiler, beat the yolks of eggs and one cupful of sugar; stir into the boiling milk and boil until it thickens. Put the tapioca into a pudding dish, pour -the hot custard over the tapioca, mix the two together thoroughly and bake for one half hour. Beat the whites of four eggs to a stiff froth with two-thirds of a cupful of powdered sugar; spread over the custard, return to the oven and leave there until the frosting is a golden brown. Serve either hot or cold. Tapioca Ice. One cupful of tapioca soaked over night; in the morning place upon the stove and when it begins to boil put in a large cupful of sugar and boil until it is clear. Clear a good sized pineapple free from all specks and chop fine; pour the tapioca boiling hot over the pineapple and stir together. The hot tapioca will sufficiently moisten the pineapple; pour into moulds or cups, and when cold serve with cream and sugar. Suet Pudding. Two-thirds of a cupful of suet chopped fine, one cupful of molasses, one cupful of sweet milk, one cupful of stoned raisins, one-half cupful of sugar, three cupfuls of flour, one teaspoonful of soda, one grated nut- meg. Mix all together thoroughly, put in a pudding dish and steam three hours. Serve with sauce. Puddings 147 Suet Pudding No. 2. Two-thirds of a cupful of suet chopped fine, two-thirds of a cupful of molasses, one-half cupful of sour milk, one and one-half cupfuls of flour, one teaspoonful of soda, one of cloves, one of cinnamon, one beaten egg, one cupful of stoned raisins; stir together and boil or steam for three hours. Graham Pudding. One cupful of molasses, one cup- ful of sweet milk, one cupful of stoned raisins, one beaten ^ZZy 0^6 tablespoonful of melted butter, one teaspoonful of soda, two cupfuls of Graham flour

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