Graham Pudding

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¼ cup butter.
  • ½ cup molasses.
  • ½ cup milk.
  • 1 egg
  • cups Graham flour.
  • ½ 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.