Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pudding | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup raisins
- one pint
- 2 cups graham flour
- one cup of sugar
- two cups of sweet milk
- one teaspoonful of vanilla
- 1 cup graham
- one cup of boiling water
- 1 teaspoonful soda in little warm water
- 1 cup milk
- 2 cups graham
- 2 cups chopped bread
- 1 cup chopped suet
- 1 teaspoonful cloves
- 1 cup chopped raisins
- 1 cup molasses
- 1 tablespoonful cinnamon
- 1 cup sweet milk
- 3 cups flour
- 1 quart milk
- 3 teaspoonfuls cornmeal
- a cup of powdered sugar
- a cup of sugar
- a cup of butter
- a pinch of salt
- 2 rounding cups graham flour
- 2 eggs
- 67 graham pudding* 1 cup graham
- 1 egg
- one egg beaten light
- 1 heaping teaspoonful soda
- salt
Directions
to a stiff froth, add two-thirds of a cup of powdered sugar, then the prunes, and beat until well mixed. Bake one-half hour. Serve with whipped cream, sweetened, and flavored with vanilla. This makes a large-sized pudding.
MRS. L. BART CROSS.
Graham Pudding.
1 cup raisins.
% cup molasses (or brown sugar) .
2 rounding cups graham flour. A little salt.
\% cups sweet milk. 2 eggs.
i teaspoonful soda.
Steam three hours.
Sauce : — One pint and a half of water, three-quarters of a cup of sugar, half a cup of butter, thicken with flour mixed with water, and flavor with lemon extract.
MRS. C. H. MORE.
Graham Pudding.
2 cups graham flour, i cup milk.
I cup raisins, seeded and
chopped. I teaspoonful soda dissolved
in little warm water.
% teaspoonful ground cloves.
i cup molasses.
i egg, well beaten.
%, teaspoonful cinnamon.
A little nutmeg and salt.
Put the flour in a pan, add the other ingredients, flouring the raisins. Mix all thoroughly, then put into a well-buttered dish and steam three hours. Serve hot with sauce.
Sauce : — One cup of sugar, half a cup of butter, two cups of sweet milk, just scalded, and one teaspoonful of vanilla. Cream the butter and sugar, add the milk and vanilla, and just before sending to the table add the well-beaten white of an egg.
MISS M. D. WHITE.
HOT PUDDINGS. 67
Graham Pudding*
1 cup graham. % cup raisins.
%. cup molasses. % cup sour milk.
1 egg, beaten light. % teaspoonful soda. % teaspoonful salt.
Steam two hours.
Sauce : — Three-quarters of a cup of sugar, one egg beaten light, and when ready to serve add one cup of boiling water.
MRS. J. H. POLAND.
Graham Pudding,
1 cup raisins, chopped. % cup sugar.
1 teaspoonful soda in little
warm water. A pinch of salt.
1 cup milk.
2 cups graham.
Steam three hours. Serve with wine sauce.
MRS. D. S. WHEATLEY.
Troy Pudding*
2 cups chopped bread.
1 cup chopped suet.
1 teaspoonful cloves.
1 heaping teaspoonful soda.
1 cup chopped raisins.
1 cup molasses.
1 tablespoonful cinnamon,
1 cup sweet milk.
3 cups flour.
Boil four hours. Will keep several weeks in a cool place. Very nice.
MRS. D. S. WHEATLEY.
Mother's Pudding.
1 quart milk. I 3 teaspoonfuls cornmeal.
Beat the yolks of the eggs with maple sugar to sweeten to taste, add the meal, moistened with a little of the milk, stir into the milk after it is heated in a