Graham Porridge Pudding
Ingredients
Directions
Prepare
Take ½ or ¾ milk and ½ or ¼ water.
Add sugar and salt.
Cook
Stir in graham flour gradually until thick.
Cook in a double boiler for 1 hour or longer.
Serve
Serve warm with cream, nut or dairy, or mold and serve cold with sweet fruit sauce or cream.
Omit sugar and serve with honey, maple syrup or molasses or with molasses sauce.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Graham flour (in the method)
- Thickens the liquid into a porridge that sets as it cools.
- Milk
- Provides the main liquid and adds richness and a soft, creamy texture.
The step that matters
Stirring in the graham flour gradually. Adding flour all at once can form lumps that stay dry inside. Adding it slowly while stirring lets each part hydrate evenly, giving a smooth, thick porridge.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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