Fine Granulated Wheat Gems (no Yeast, Soda, nor Eggs)
From Mrs. Lincoln's Boston cook book, 1884
Serves 6
Presented as published in 1884. 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
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 61. The excerpt below is the record exactly as published.
. 2 cups fine granulated wheat flour, or enough to make a stiff dough. Knead fifteen minutes, or till stiff enough to roll out thin as a wafer. Cut with a biscuit cutter, and bake on un- greased tins in a very hot oven. The sugar will sweeten the sour cream sufficiently. Fine Granulated Wheat Gems (no Yeast, Soda, nor Eggs). 1 cup water. 1 1 saltspoonful salt. 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.