Sauce for Steamed Graham Pudding
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 74. The excerpt below is the record exactly as published.
y2 cup buttermilk. y2 heaping teaspoon sal- 1 cup molasses. eratus (soda). 1 cup graham flour. y2 heaping teaspoon cin- y2 cup white flour. namon. y2 heaping teaspoon of cloves. Sift dry ingredients together and add milk and mo- lasses ; steam 2 hours in 1 pound baking powder cans filled half full, and set in kettle of boiling water; boil steadily 2 hours without taking covers from cans, or if sweet milk is used y2 cup New Orleans molasses, 1 cup sweet milk, \y2 cups graham flour, spices and soda as above. Adding the milk and molasses, to soda, flour and spices sifted together. Steam as above. Serve hot with sauce. First Aid to Good Cooking 147 SAUCE. 1 cup brown sugar. 1 good teaspoon corn y2 cup butter — cream to- starch or 2 flour. gether. 1 pint boiling water.
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