vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cereal Gems or Bread
From The bride's cook book, 1915
Serves 2
Serve fresh. These are delicious for luncheon with hot cocoa and stewed fruit; also good cold for the school lunch.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
896Calories
18 gProtein
130 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories896 kcal
Protein18 g
Carbohydrates130 g
Fiber7.4 g
Sugars37 g
Total Fat35 g
Saturated Fat2.2 g
Monounsaturated Fat3 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol186 mg
Sodium1618 mg
Potassium385 mg
Calcium608 mg
Iron4.8 mg
Magnesium97 mg
Phosphorus547 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A89 mcg
Vitamin E0.8 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate61 mcg
Choline172 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 20. The excerpt below is the record exactly as published.
Teaspoon Salt 1 Egg !4 Cup Molasses 1 Cup Water Mix and sift the dry ingredients. Add the egg well beaten, molasses, water and fat. Beat well. Bake in hot oven. CEREAL GEMS OR BREAD Contributed by Albers Bros. Milling Company, manufacturers of "Hygeno" Flour. 1 Cup Oats 1 Cup Warm Water (not hot) Vz Teaspoon Salt 14 Cup Vegetable Shortening 1-3 Cup Brown Sugar 2 Eggs 4 Teaspoons Baking Powder Vz Cup Hot Water or Milk 1 Cup Corn Meal 1-3 Cup Cold Milk
Cook this with the app: pantry check, scaling, and the assistant.