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
Nutrition per serving
1732Calories
24 gProtein
400 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories1732 kcal
Protein24 g
Carbohydrates400 g
Fiber1.9 g
Sugars255 g
Total Fat7.3 g
Saturated Fat2.6 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol13 mg
Sodium280 mg
Potassium5280 mg
Calcium862 mg
Iron26 mg
Magnesium866 mg
Phosphorus411 mg
Zinc3 mg
Copper2 mg
Manganese7.2 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A57 mcg
Vitamin E0.4 mg
Vitamin K2.1 mcg
Vitamin B62.4 mg
Vitamin B120.6 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)15 mg
Folate314 mcg
Choline69 mg
Caffeine0 mg
Water200 g
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.
STEAMED GRAHAM PUDDING. 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.
Cook this with the app: pantry check, scaling, and the assistant.