Gems

Ingredients

• 1 pint of fiour
• ly, teaspoonful baking pow-
• yg teaspoonful salt
• y^ tablespoonful butter
• 1 teaspoonful sugar
• yg pint of milk
• the yolks of 2 eggs

Method

1. 1

   Sift flour with baking powder into a bowl, add salt and butter, rub butter into flour.

2. 2

   Add sugar, milk, yolks, and beaten whites.

3. 3

   Fill into buttered gem pans and bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 363. The excerpt below is the record exactly as published.

GEMS, Etc. 545 lard and butter oyer the fire ; as soon as hot pour in sufficient bat- ter to coyer the pan, bake light brown on the under side, turn and bake the same on the other side. Slip the cake on to a hot plate, and finish the remaining batter the same way. Buckwheat Cakes with TeasL— Put ly, pint of buckwheat flour into a bowl, add Yt teaspoonful salt, ly, pint lukewarm water and y, yeast cake, stir until perfectly smooth ; then coyer the bowl, set it in a warm place oyernight to rise. Next morning add 2 tablespoonfuls of molasses, and, if too thick, add a little cold water ; bake in small cakes on a hot well-greased griddle, and senre on hot plates as soon as done. Buckwheat cakes are also made of prepared flour, which is sold in 3- and 6-pound packages. A recipe will be found printed on each package. HuflBns with Teast. — Roll some bread dough into round balls the size of an egg ; lay buttered muffin rings in a buttered pan, put the balls in the rings, coyer the rings with another pan, lay a weight on top the pan, set in a warm place to rise till light, then place the pan with weights and all in a medium-hot oyen, bake 30 minutes or till done. Then remoye, and serye in a napkin. Graham Muffins. — Roll Graham bread dough into balls, and finish as iu foregoing recipe. Graham Gems. — Mix 1 pint of Graham flour with 1 cup of wheat flour, add 2 tablespoonfuls sugar, 2 teaspoonfuls of baking powder, y^ tablespoonf ul butter, and y^ teaspoonful salt, rub the but- ter and flour together, add lys cupful milk, 1 egg, mix all together, fill into buttered gem pans, bake in hot oyen, and serye in a napkin. Gems. — Sift 1 pint of fiour with ly, teaspoonful baking pow- der into a bowl, add yg teaspoonful salt, y^ tablespoonful butter, rub the butter fine into the fiour, add 1 teaspoonful sugar, yg pint of milk, the yolks of 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.