{"id":3808,"slug":"steamed-graham-pudding","title":"STEAMED GRAHAM PUDDING","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["3 tablespoons Cottolene.","1/2 cup N. O. Molasses.","1/2 cup milk.","1 egg well beaten.","1-1/2 cups Graham flour.","1/2 teaspoon soda.","1 teaspoon salt.","1/2 teaspoon cinnamon.","1/4 teaspoon cloves.","1/2 teaspoon mace.","1 cup dates stoned and cut in pieces."],"ingredients_norm":["shortening","n. o. molasses","milk","egg well","graham flour","soda","salt","cinnamon","clove","mace","dates stoned and cut in piece"],"steps":["Cream Cottolene, add molasses, milk and egg.","Mix and sift the dry ingredients, add dates and stir into first mixture, beat thoroughly.","Turn into a buttered tube mold, cover and steam two and one-half hours.","Serve with Sherry Sauce (recipe Page 130)."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:57","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ab7f3ac16d27af2d5aef79a831b980026598bf6b5bdb3f4cad6945c6a9599c93","created_at":"2026-08-02T15:44:17Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/steamed-graham-pudding"}