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Corn-Meal Gems
From Boston Cooking-School cook book, 1896
Serves 6
Makes 12 gems.
Presented as published in 1896. 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
159Calories
4 gProtein
30 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein3.7 g
Carbohydrates30 g
Fiber0.5 g
Sugars3 g
Total Fat2.8 g
Saturated Fat1.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol6.5 mg
Sodium339 mg
Potassium69 mg
Calcium152 mg
Iron1.6 mg
Magnesium12 mg
Phosphorus99 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate37 mcg
Choline4 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 41. The excerpt below is the record exactly as published.
CORN-MEAL GEMS Y cup corn meal VY teaspoon salt 1 cup flour 1 tablespoon melted butter 3 teaspoons baking powder 34 cup milk 1 tablespoon sugar 1 egg, well beaten
Cook this with the app: pantry check, scaling, and the assistant.