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Spiced Graham Pudding
From The Toronto Cook Book, 1915
Serves 6
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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 78. The excerpt below is the record exactly as published.
Spiced Graham Pudding One and a half cups Graham flour, half cup molasses, one- quarter cup butter, half cup sweet milk, white of one egg beaten to a froth, one teaspoon soda, one-half cup chopped raisins, one teaspoon each of cloves
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