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Entire Wheat Gems
From The Rural cook book, 1907
Serves 2
Do not use salt for a lighter texture.
Presented as published in 1907. 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
725Calories
22 gProtein
148 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein22 g
Carbohydrates148 g
Fiber0 g
Sugars2.9 g
Total Fat4.7 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium36 mg
Potassium347 mg
Calcium118 mg
Iron11 mg
Magnesium60 mg
Phosphorus265 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate301 mcg
Choline11 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 64. The excerpt below is the record exactly as published.
Entire Wheat Gems. — Three cupfuls entire wheat flour or wheat meal, two cupfuls cold water, half cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.