Graham Pudding

Ingredients

• 2 cups graham flour
• 1 teasp soda
• 1 teasp cinnamon
• ^/^ teasp salt
• ^/^ teasp cloves
• 1 cup milk
• Y^ cup molasses
• 1 cup seeded raisins
• scant Vz cup butter

Method

1. 1

   Sift together graham flour, soda, cinnamon, salt, and cloves.

2. 2

   Pour over milk and molasses, beat well, then add raisins.

3. 3

   Pour into greased cans, cover, and steam for 2-4 hours.

4. 4

   Serve warm with a golden sauce.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 74. The excerpt below is the record exactly as published.

^ teasp cloves. Boil 3 hours in a 2-qt kettle, set into a larger kettle of boiling water, or steam about same length of time. Serve with a sauce made of 1 cup white sugar, butter the size of an o^zz, juice and grated rind of 1 lemon, and the white of 1 Q^^. Rub all to a cream and add a little boiling water. — [Miss L. G., Minn. Baked Fresh Plum Pudding To 1 cup sour milk add y^ teasp soda, 1 level teasp salt, 2 heaping tablesp lard, melted, and flour enough to make a bis- cuit dough. Roll out thin and spread evenly with cooked fresh plums from which the juice has been drained and the stones removed. Roll up, pinch the ends together securely, place in a roasting pan, sprinkle with 1 cup sugar, dot with pieces of butter, and pour over all the juice of the plums, adding enough boiling water to almost cover the roll. Bake about y^ hour and serve warm in its own sauce. Use a baking pan no larger than necessary to hold the roll, as otherwise it will require too much sauce. Any other tart fruit can be substituted for plums.- — [Mrs. M. R., Ida. Boiled Fruit Pudding To \y2. cups bread crumbs soaked in sweet milk until soft, add 3 cups cooked and pitted prunes, 1 cup seeded raisins, 1 cup chopped apples, scant y^ cup chopped citron, ^ cup chopped figs, % cup molasses, 1 teasp soda dissolved in 1 cup milk, 11/4 teasp baking powder and a little salt sifted with 2 cups flour. Steam about 4 hours. This pudding will keep well and portions of it can be re-steamed when wanted. Serve with any preferred sauce. — [Mrs. G. McM., Cal. 113 FARM AND HOME COOK BOOK BoUed Tapioca Pudding Soak 1 cup tapioca over night in a quart bowl nearly filled with water. Next morning put this into a double boiler and cook until clear, stirring occasionally. When clear add 1 cup sugar, a small piece butter, and the beaten whites of 3 eggs. Pour into a dish, and when cool serve with cream. Another way is to use the yolks of the eggs in the pudding, instead of the whites, beating the latter to a froth, adding some pow- dered sugar, and spreading the meringue over the top of the pudding. Place in a hot oven for a few minutes to brown. — [Mrs. C. S., Kan. Apple Tapioca Pudding Soak 1 cup tapioca in 1^/^ pts milk about 3 or 4 hours and then heat it until it becomes transparent, and add a pinch of salt. Pare and cut the cores from 6 good sized apples, arrange these in a well buttered baking dish, fill the holes in the apples with sugar, add any preferred spice and little bits of butter, pour in 1 cup water, and bake until the apples are soft. When done pour the tapioca prepared as above over the apples in the pudding dish and return to the oven about % hour. Serve with cream and sugar. — [Mrs. J. L. R., O. Rhubarb and Prune Tapioca Pudding Remove the stones from 2 doz cooked prunes, and add i^ cup of the liquid in which the prunes were cooked, % cup sugar, and 1 pt chopped raw rhubarb. Boil 10 minutes, then add % cup tapioca which has been soaked for 1 hour in 1 cup cold water. Cook until tapioca is clear, and serve either hot or cold, with cream and powdered sugar. — [N. P., N. H. Indian Tapioca Pudding To 2 tablesp Indian Meal add 1 tablesp each cocoanut and tapioca, i/^ cup molasses, i,4 cup sugar, butter size of a wal- nut, a little salt and 1 qt scalding hot mOk. Bake 2 hours In a slow oven. Serve with cream. — [F. L. R., Ct. Steamed Indian Pudding (No Eggs) Heat 1 qt skim milk, stir in ^/^ cup cornmeal and cook until it thickens. Remove from fire, stir in V2 cup sugar, V2 cup raisins, 1 teasp vinegar, i^ teasp cinnamon and 1 level teasp salt. Let cool and then steam about 6 hours. Cooling before steaming makes this pudding "jell." Serve with cream. — [Mrs. J. I. M., N. H. RICE AND INDIAN PUDDINGS 119* Indian Fruit Pudding Put 1 heaping cup Indian meal in a mixing bowl, stir in 1 cup molasses and 1 level teasp salt. Scald 3 pts milk and pour it boiling hot over the meal, stirring it to a smooth batter. Butter a deep pudding dish, cover the bottom with stoned chopped primes, pour the batter over them and just before the pudding is placed in the oven pour carefully over the top 1 cup cold sweet milk, but do not stir it in. Bake about 4 or 5 hours. Serve with cream. — [Mrs. J. B., Kan. Apple Cornmeal Pudding Boil 1 cup cornmeal in salted water until it thickens. Pare, quarter and core sour apples, mix these with the thickened meal, and steam in a covered dish about 4 hours. The more apples you put in the pudding the better it will be. This is fine to serve with roast pork, and is said to prevent the harmful effects upon the stomach, usually attributed to roast pork. This recipe has been handed down in our family for more than 100 years. — [J. E. B., Mass. Graham Pudding Sift together 2 cups graham flour, 1 teasp each soaa and cinnamon, and ^/^ teasp each salt and cloves. Pour over this 1 cup milk and Y^ cup molasses. Beat well, then add 1 cup seeded raisins well dredged with flour, and pour this mixture into well greased cans, allowing space for swelling. Cover closely and steam for 2 to 4 hours, according to size of molds. Serve warm with a golden sauce made of scant Vz cup butter

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