Graham Pudding

Name: Graham Pudding
Ingredients: y pint molasses; 1 tablespoon sugar; 1 egg; a little salt; 2 cups Graham flour; 1 cup sweet milk; 1 teaspoon Royal Baking Powder; 1 cup seeded raisins or other dry fruit

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

2561Calories

38 gProtein

604 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories2561 kcal

Protein38 g

Carbohydrates604 g

Fiber13 g

Sugars260 g

Total Fat9.9 g

Saturated Fat2 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol186 mg

Sodium602 mg

Potassium6808 mg

Calcium1134 mg

Iron36 mg

Magnesium933 mg

Phosphorus1055 mg

Zinc3.8 mg

Copper2.6 mg

Manganese7.5 mg

Vitamin D1 mcg

Vitamin C10 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B62.8 mg

Vitamin B120.4 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)1.7 mg

Niacin (B3)22 mg

Folate430 mcg

Choline191 mg

Caffeine0 mg

Water167 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 46. The excerpt below is the record exactly as published.

Graham Pudding. — y pint molasses, 1 tablespoon sugar, 1 egg, a little salt, 2 cups Graham flour, 1 cup sweet milk, 1 teaspoon Royal Baking Powder, 1 cup seeded raisins or other dry fruit

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