Other Recipes from GermanThe Many Uses Of Stale Bread
Croutons And Crumbs
"german" Egg Bread
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls
GRAHAM PUDDING(German) - (Pennsylvania Germans)
One cup of molasses, 1 egg, 1 cup sweet milk, 1/2 teaspoonful soda, 1
teaspoonful of salt, 1 tablespoonful brown sugar, 1 cup raisins, 2-1/2
cups Graham flour. Mix all ingredients together. Steam three hours.
FRAU SCHMIDT'S GRAHAM PUDDINGSift into a bowl 1/4 cup of pastry flour and 1 teaspoonful of baking
powder. Add 1 cup Graham flour, pinch of salt and 1/2 cup granulated
sugar. Mix all thoroughly, then add 1/2 cup of finely chopped kidney
suet. Add 1 cup of seedless raisins mixed with one extra tablespoonful
of white flour. Mix into a batter with 1 cup of sweet milk, to which
add yolk of one egg. Lastly, add the stiffly beaten white of egg.
Flavor with either a little grated nutmeg or essence of vanilla.
Make a strong, unbleached muslin bag 7 by 12 inches. Pour the batter
into the bag, which had been previously dipped in cold water, the
inside of the bag sifted over with flour, and tie bag at top with a
string, allowing room for the pudding to swell. Place the bag in the
perforated compartment of a steamer, over boiling water, and boil
continuously 1-1/2 hours, or longer, without removing lid of steamer
oftener than absolutely necessary.
Serve Graham Pudding hot with sauce used for "cottage pudding," or
serve simply with sugar and cream, or a sauce may be served composed
of 1/2 cup of pulverized sugar, creamed with 1/4 cup of butter. Add 1
tablespoonful of lemon juice or flavor with vanilla. Stand sauce in a
cool place a short time and serve cold on hot pudding.
GRAHAM PUDDINGFrom MRS. ROLLIN A. EDGERTON, of Arkansas, Secretary of State Board
and Lady Manager.
_ The Christmas pudding which I add was served up this Christmas on
my table and pronounced delicious. Dyspeptics need not fear this "Plum
Pudding" and it is rich enough to please the most fastidious.
Wishing your philanthropic efforts every success, I am, Very truly
Beat two eggs; take one-half cup of sweet milk; one-half cup of
molasses, in which dissolve one-half teaspoon of soda; a lump of
butter the size of an egg; one cup of Graham flour (don't sift) two
cups of flour, in which a cup of stoned raisins are well rubbed; one
small teaspoon of salt; spice with cinnamon, cloves and nutmeg, one
teaspoonful all together. Then steam two hours and serve with a hard
sauce of butter and fine sugar creamed together, with one well beaten
egg and grated nutmeg as a finish. Wholesome, delicious, and extremely
simple to prepare.
Graham PuddingMRS. W. W. HENRY.
One and one half cups of graham flour, one cup of milk, one half cup of
molasses, one cup chopped raisins, one half teaspoonful salt, one
teaspoonful of soda. Sift the graham in order to make it light, but
return the bran to the sifted mixture, dissolve the soda in one
tablespoon of milk and add the remainder of milk with the molasses and
salt, pour this mixture upon the graham and beat well, add the raisins
and pour the pudding into a mould. Steam four hours, turn out and serve
Graham PuddingOne and one-half cup of Graham flour, one cup sweet milk, one-half cup
molasses, one cup chopped raisins, one-half teaspoonful salt, one level
teaspoonful soda. Sift the Graham flour to make it light and return the
bran to the sifted mixture; dissolve the soda in the milk and add the
salt and molasses with the milk to the Graham flour. Then add the
raisins and pour into a double boiler and steam four hours.
Graham PuddingTwo cups of Graham flour, one cup of milk, one cup of Porto Rico
molasses, one cup of raisins stoned and slightly chopped, one egg, one
even teaspoonful of soda, one teaspoonful of ground cinnamon, one-half
teaspoonful of cloves, a little nutmeg, if liked, and a small pinch of
salt. Flour the raisins with a little white flour, mix all the
ingredients thoroughly together, butter a mould and steam three hours.
Serve with a sauce. If there should be any of the pudding left over, it
can be used by cutting in slices half an inch thick, each piece dipped
in milk, in which an egg has been stirred, fried brown in a little
butter, and served hot with a sauce.
Graham Pudding1 cup molasses
1 cup sweet milk
1 1/2 cups graham flour
1 tablespoon butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon soda
1 cup raisins
Put in buttered pudding dish and steam 3 hours.
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