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Steamed Graham Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Figs can be used instead of dates.
Presented as published in 1913. 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
487Calories
7 gProtein
66 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein7.1 g
Carbohydrates66 g
Fiber2 g
Sugars39 g
Total Fat23 g
Saturated Fat1.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol38 mg
Sodium435 mg
Potassium709 mg
Calcium152 mg
Iron3.5 mg
Magnesium94 mg
Phosphorus136 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.8 mcg
Vitamin C0.1 mg
Vitamin A33 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate59 mcg
Choline41 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 94. The excerpt below is the record exactly as published.
Steamed Graham Pudding, Hard Sauce Coffee *Steamed Graham Pudding—'™% cup molasses, 1% cup milk, 1 ege, % cup Crisco, 1% cups graham flour, % teaspoon soda, 1 teaspoon salt, 1 cup stoned and chopped dates
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