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Gems
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. Frank Cook.
Presented as published in 1912. 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
174Calories
6 gProtein
35 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein5.6 g
Carbohydrates35 g
Fiber0 g
Sugars2.1 g
Total Fat3.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol36 mg
Sodium170 mg
Potassium69 mg
Calcium100 mg
Iron2.7 mg
Magnesium13 mg
Phosphorus94 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate71 mcg
Choline25 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 61. The excerpt below is the record exactly as published.
GEMS GEMS. — Pt. flour. 2 teaspoons baking powder, tablespoon of sugar, little salt, tablespoon butter or shortening. Mix up and drop into gem pans. Put in 1 egg
Cook this with the app: pantry check, scaling, and the assistant.