Mrs. Gifford’s Graham Pudding

When I first saw this recipe, I figured it was finely ground graham crackers used for the pudding.  Wrong!  Graham flour is a coarsely ground, unbleached wheat flour that’s very high in fiber.

This well stained and well loved recipe is stuffed into my 1920s hand written cook book.  This pudding is steamed, so brush up on your steaming techniques before trying this out.

 

Mrs. Gifford’s Graham Pudding

1 cup New Orleans Molasses

1 cup sour milk

1 cup chopped raisins

1 egg

4 tablespoons melted butter

2 1/2 cups graham flour, sifted

1 teaspoon soda

Steam four hours.

 

 

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