dairy-freenut-freesoy-freefish-freeshellfish-free
Flour or Graham Gems
From The New century cook book, 1899
Serves 3
From Mrs. Hardy.
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
Nutrition per serving
665Calories
14 gProtein
132 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories665 kcal
Protein14 g
Carbohydrates132 g
Fiber0 g
Sugars33 g
Total Fat10 g
Saturated Fat3.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.9 g
Cholesterol7.9 mg
Sodium479 mg
Potassium172 mg
Calcium290 mg
Iron7.6 mg
Magnesium36 mg
Phosphorus233 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline4.1 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The New century cook book (1899), page 6. The excerpt below is the record exactly as published.
Flour or Graham Gems. One and one-half pint flour (or graham flour), three tea- spoonfuls baking powder, one egg, lard the size of an egg, one- half cup of sugar, stir well, add one pint cold water; bake in gem pans in very hot oven. Mrs. Hardy. Corn Gems. One-half cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.