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Plum Graham Pudding
From The home cook book, 1905
Serves 3
Serve steaming hot with liquid sauce.
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
864Calories
14 gProtein
201 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories864 kcal
Protein14 g
Carbohydrates201 g
Fiber2.8 g
Sugars128 g
Total Fat4.1 g
Saturated Fat1.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol9.7 mg
Sodium868 mg
Potassium2317 mg
Calcium382 mg
Iron11 mg
Magnesium322 mg
Phosphorus268 mg
Zinc1.5 mg
Copper0.8 mg
Manganese2.5 mg
Vitamin D0.8 mcg
Vitamin C1.5 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K2.2 mcg
Vitamin B61 mg
Vitamin B120.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.2 mg
Folate137 mcg
Choline36 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 159. The excerpt below is the record exactly as published.
PLUM GRAHAM PUDDING Have a cup of raisins seeded, chopped, and lightly dredged, and one cup of molasses into which two teaspoons of soda dissolved in a tablespoon of water have been beaten. Add the raisins and molasses to a cup of fresh milk, and a COOL WEATHER SWEETS 291 teaspoon of salt, and stir in two cups of graham flour. Work quickly to catch the molasses in its foam. Pour into a but- tered pudding mold, cover tight, and plunge in a kettle of boiling water to boil three hours without let up. When cooked tip the mold upside down, slip out the pudding, and serve steaming hot with liquid sauce. BOILED PRUNE PUDDING Chop fine six ounces of suet and mix in six ounces of breadcrmnbs. Free from the pits and chop half a pound of prunes and add them to the suet. Add also a heaping table- spoon of sugar and half a teaspoon of salt
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