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Gems
From Royal Victoria cook book, 1900
Serves 1
Recipe by Mrs. T. E. BARTLEY.
Presented as published in 1900. 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
744Calories
25 gProtein
56 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories744 kcal
Protein25 g
Carbohydrates56 g
Fiber0 g
Sugars37 g
Total Fat47 g
Saturated Fat17 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.8 g
Omega-30 g
Cholesterol240 mg
Sodium583 mg
Potassium761 mg
Calcium593 mg
Iron2.4 mg
Magnesium61 mg
Phosphorus540 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D7.3 mcg
Vitamin C0 mg
Vitamin A309 mcg
Vitamin E0.9 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.2 mg
Folate88 mcg
Choline218 mg
Caffeine0 mg
Water469 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 45. The excerpt below is the record exactly as published.
GEMS.—A good 4 cup sugar, 2 eggs, a piece of but- ter as big as an egg, 1 cup sour milk, 1 teaspoon baking soda, Graham flour to stiffen. REBEKAH OTTON. GEMS.—One pint buttermilk, 1 teaspoon soda, | egg, 2 tablespoons shortening, 1 tablespoon sugar, Graham flour to make a stiff batter
Cook this with the app: pantry check, scaling, and the assistant.