Graham Pudding, No. 2

Name: Graham Pudding, No. 2
Ingredients: 1 1/4 cup molasses; 1/2 cup sour milk; 2 tablespoons melted shortening; 1 1/4 cups Graham flour; 1/2 teaspoon baking soda; 1 cup chopped raising; 5 teaspoon salt

From Blue Ribbon and Pure Gold cook book, 1905

Presented as published in 1905. 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

3034Calories

29 gProtein

689 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories3034 kcal

Protein29 g

Carbohydrates689 g

Fiber13 g

Sugars371 g

Total Fat31 g

Saturated Fat6.9 g

Monounsaturated Fat11 g

Polyunsaturated Fat7.9 g

Omega-30.5 g

Cholesterol0 mg

Sodium2138 mg

Potassium9114 mg

Calcium1114 mg

Iron41 mg

Magnesium1318 mg

Phosphorus533 mg

Zinc3.4 mg

Copper3.3 mg

Manganese9.8 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A0 mcg

Vitamin E1.6 mg

Vitamin K14 mcg

Vitamin B63.8 mg

Vitamin B120 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)22 mg

Folate357 mcg

Choline66 mg

Caffeine0 mg

Water162 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 55. The excerpt below is the record exactly as published.

1 teaspoon baking soda, 1 teaspoon salt, 4 teaspoon each Pure Gold nutmeg, cloves, cinnamon, and allspice, 1 cup raisins, 1 cup currants, 4 cup chopped almonds, } cup finely cut mixed peel, 1 cup dates, chopped. Mix suet, molasses, milk and well-beaten eggs. Sift flour and other dry ingredients together, reserving some of the flour to dredge fruit. Add fruit last. Pour into greased moulds, cover well, and steam. ‘Time required will depend on size of mould. Blue 92 Blue Ribbon Cook Book Ribbon baking powder tins make excellent moulds. Fill ? full and steam 2 hours. Plum Pudding, Light—2 cups flour, 3 teaspoons Blue Ribbon baking powder, { cup sugar, 2 cup shortening, 1 cup milk, 3 eggs, 1 cup raisins, 4 cup chopped citron, 1 tablespoon Pure Gold lemon extract. Mix in order given. Steam. Carrot Pudding—1 cup suet, 1 cup brown sugar, 1 cup grated raw carrot, | cup grated raw potato, 1 cup raisins, 1 cup currants, 1 egg, 1 teaspoon salt, 1 teaspoon baking soda, 1 tablespoon Pure Gold extract, or juice of one lemon, 4 cup flour, 4 teaspoon each Pure Gold cinnamon, cloves and nutmeg, 2 tablespoons sour milk or enough to made a drop batter. Fig Pudding—2 cups bread crumbs, } cup flour, 14 teaspoons Blue Ribbon baking powder, 34 teaspoon salt, 4 teaspoon each Pure Gold cinnamon and nutmeg, 1 cup brown sugar, ? cup suet, 3 cup milk, 2 eggs, } pound figs cut fine. Steam 24 to 3 hours. Suet Pudding—+3 cup beef suet, chopped fine and free from skin, } cup brown sugar, 1 cup raisins, $ cup currants, 1 teaspoon Pure Gold pastry spice, 2 cups sifted flour, 4 teaspoon salt, 4 teaspoons Blue Ribbon baking powder, 2 cup milk. Mix all dry ingredients together and then add milk. Steam 2+ to 3 hours. Serve with hard sauce or lemon sauce. Graham Pudding, No. 1—i cup shortening, 3? cup honey, 3 cup milk, 1 egg, 14 cups Graham flour, } teaspoon baking soda, 1 teaspoon salt, 1 cup seedless raisins. Fill greased mould 3 full, cover and steam 23 to 3 hours. Graham Pudding, No. 2—+4 cup molasses, } cup sour milk, 2 tablespoons melted shortening, 13 cups Graham flour, } teaspoon baking soda, 1 cup chopped raising, 5 teaspoon salt

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