Steamed Graham Pudding

Name: Steamed Graham Pudding
Ingredients: 3 tablespoons Cottolene; 3^ teaspoon soda; 3^ cup N. O. Molasses; 1 teaspoon salt; Y2 cup milk; }/2, teaspoon cinnamon; 1 egg well beaten; 34 teaspoon cloves; 13^ cups Graham flour; 3^ teaspoon mace; 1 cup dates stoned and cut in pieces

From Fifty-two Sunday dinners, 1913

Serve with Sherry Sauce.

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

1810Calories

33 gProtein

411 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories1810 kcal

Protein33 g

Carbohydrates411 g

Fiber13 g

Sugars225 g

Total Fat11 g

Saturated Fat3.2 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol40 mg

Sodium2662 mg

Potassium3893 mg

Calcium636 mg

Iron22 mg

Magnesium542 mg

Phosphorus524 mg

Zinc3.2 mg

Copper1.5 mg

Manganese4.9 mg

Vitamin D1.4 mcg

Vitamin C0.8 mg

Vitamin A71 mcg

Vitamin E0.3 mg

Vitamin K5.2 mcg

Vitamin B61.6 mg

Vitamin B120.7 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)19 mg

Folate382 mcg

Choline95 mg

Caffeine0 mg

Water210 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 29. The excerpt below is the record exactly as published.

STEAMED GRAHAM PUDDING 3 tablespoons Cottolene. 3^ teaspoon soda. 3^ cup N. O. Molasses. 1 teaspoon salt. Y2 cup milk. }/2, teaspoon cinnamon. 1 egg well beaten. 34 teaspoon cloves. 13^ cups Graham flour. 3^ teaspoon mace. 1 cup dates stoned and cut in pieces

Cook this with the app: pantry check, scaling, and the assistant.