Recipes > Desserts > Puddings > Graham Puddings > Graham Pudding

Graham Pudding


  • 1/4 cup butter
  • 1/2 cup molasses
  • 1/2 cup milk
  • 1 egg
  • 1 1/2 cups Graham flour
  • 1/2 teaspoon soda
  • 1 teaspoon salt
  • 1 cup raisins seeded and cut in pieces


Melt butter, add molasses, milk, egg well beaten, dry ingredients mixed and sifted, and raisins; turn into buttered mould, cover, and steam two and one-half hours. Serve with Wine Sauce. Dates or figs cut in small pieces may be used in place of raisins.


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The Boston Cooking-School Cook Book (1896).

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