Gems
From The Memorial Hall cook book, 1919
— Mrs. John R. Howarth.
Presented as published in 1919. 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
1762Calories
20 gProtein
397 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories1762 kcal
Protein20 g
Carbohydrates397 g
Fiber2.8 g
Sugars248 g
Total Fat14 g
Saturated Fat7 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol29 mg
Sodium2729 mg
Potassium5110 mg
Calcium819 mg
Iron33 mg
Magnesium855 mg
Phosphorus304 mg
Zinc2.3 mg
Copper1.9 mg
Manganese6.9 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A92 mcg
Vitamin E0.4 mg
Vitamin K1.8 mcg
Vitamin B62.4 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)16 mg
Folate299 mcg
Choline50 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 44. The excerpt below is the record exactly as published.
Gems One cup molasses, V2 cup boiling water, 1 teaspoon soda, 1 large tablespoon melted butter, 1 teaspoon salt, IV3 cups flour, 1 teaspoon ginger or cinnamon
Cook this with the app: pantry check, scaling, and the assistant.