Corn Gems
From The New century cook book, 1899
Serves 2
Presented as published in 1899. 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
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As published
This recipe was extracted from The New century cook book (1899), page 6. The excerpt below is the record exactly as published.
Corn Gems. One-half cup of sugar, one tablespoon of butter, rub together; one-half teaspoon of salt, one egg, one and one-half 14 New Century Cook Book. cups milk, two-thirds cup of yellow corn meal. Sift one and one-half teaspoons Dr. Price's baking powder in flour enough to have batter drop from spoon. Twenty minutes in a hot oven. Mrs. W. H. Hammond. Rice Gems. One cup of warm boiled rice, one-half teaspoonful of salt, 3Tolks of two eggs well beaten, one tablespoonful of melted butter, add alternately one cup of sweet milk with one and one- half cups of flour. Then cut and fold in the whites of two eggs well beaten and dry. Bake in hot, well greased gem pans from twenty to thirty minutes. Mrs. D. D. Thompson. Oatmeal Gems, Two cups of Quaker oats, one cup graham flour, one-half teaspoon salt, one-half teaspoon soda, two tablespoons sugar, two cups sour milk. Bake half hour in hot gem pans. Mrs. Thomas G. Roberts. Gems. Half cup of milk, half cup water, one egg, two table- spoons butter, one tablespoon sugar, one teaspoonful Dr. Price's baking powder; add flour enough to make a batter. Mrs. Dr. Paul. Cor- Gerr.s. One and one-half cups of sour milk, one-half cup of molasses, one cup flour, one and two-thirds cups of meal, one teaspoon soda, two teaspoons butter
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