Grapenut Pudding

My Grandmother’s Recipes
By: Meri Lippard

            I sat at my Nana’s kitchen counter this past weekend as she shared the plethora of recipes that inhabit her cabinets. From her neon floral recipe box to her old journal, crumpled loose leaf pages and note cards contain hand written culinary history. From a signed copy of Ruth Wakefield’s Toll House Tried and True Recipes circa 1947 to her mother’s personal recipes.

Nana and card box

As we sat and reminisced, I noticed the large amount of grapenut pudding recipes, from old newspaper clippings to Great Great Grandmother Sampson’s. As I weeded through the 5 or 6 note cards for this particular New England treat, I chose the family recipe and I decided to make it. The recipe is as follows.

Grapenut Pudding

  • 1 quart milk
  • 1 cup grapenuts
  • 2 eggs
  • 4 T sugar
  • Pinch of salt

Directions:

  1. Bring to a boil the milk.
  2. Add 1 cup of grapenuts and let cool.
  3. Add 2 egg yolks mixed with 4 tablespoon of sugar and a pinch of salt.
  4. Add beaten egg whites and bake in a slow oven, 325 degrees for 45 minutes.

grapenut pudding before oven

Nana suggested putting in 1 tsp of vanilla. She also mentioned using a water bath to cook the pudding, Nana says is congeals better and keeps it from burning. So just before you put the pan of pudding in the oven, place it in a larger pan, half-way filled with warm water. Stir mixture 20 minutes into the baking process, so that the grapenuts don’t all float to the bottom of the pan. Sprinkle with nutmeg when it comes out of the oven. Enjoy warm or chilled with whipped cream.

Nana with recipe card

I found a passion for food revisiting family recipes, including this family favorite! What’s your favorite family recipe? Share your story, discover family traditions and be a locavore historian within your grandmother’s recipe box (you will be surprised what you find)! Check out this ongoing blog series and find a recipe to create for yourself!

Meri Lippard, returning intern for edible South Shore, is a senior English major at Stonehill College. While aspiring for a career in food journalism, she enjoys cooking, eating and being a locavore. She resides in Duxbury, MA with her family and Great Dane, Rosie.

 

About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
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One Response to Grapenut Pudding

  1. I have a book of my grandmother’s recipes too! And I totally cherish them; she died the year I had my youngest son (1996) so I’m grateful to have them. I also Love grapenut pudding so thanks for the recipe. For those classics, you can’t beat grandma’s. Except I made banana pudding with vanilla wafers for Easter last year and it was fabulous from scratch.

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