Graham Pudding
- 2 cups graham flour
- 2 eggs
- 1 quart milk
- 2 ounces butter
- Salt
Put a pint of milk into a buttered stew pan. Allow to heat slowly. Mix the rest of the milk in the flour. Beat lightly with the butter, eggs and salt. Pour the hot milk on it. Mix completely. Return to the fire, surrounded by boiling water. Stir constantly for 15 minutes (be patient, you rascal). Grate nutmeg upon it. Serve in an uncovered dish. Eat with butter and sugar.
Submitted by Sep 16, 2009
15 min
30 min
45 min