Gems

Ingredients

• one pint warm water
• one teaspoon salt
• Graham flour enough to make stiff batter

Method

1. 1

   Have your irons and oven both hot.

Nutrition per serving

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 11. The excerpt below is the record exactly as published.

gems or puffs for breakfast, use a little less flour, and bake in muffin rings or gem pans. BOSTON BROWN BREAD. One and one-half pints Indian meal, one and one-half pints rye meal, one cup molasses, two tablespoons vinegar, one teaspoon salt, two teaspoons saleratus, one quart luke-warm water. Boil or bake five hours. Mrs. E. W. Sage. 3<d "Mother Hubbard's Cupboard.' GRAHAM BREAD. One bowl soft bread sponge, one-half cup brown sugar, three tablespoons butter, very little soda. Dissolve in warm water ; stir to a thick batter with Graham flour ; put in tins, and let rise until very light ; then bake. Mrs. B. N. Hurd. CORN BREAD. One quart Indian meal, one pint Graham flour, one pint sweet milk, one pint of butter or sour milk, one-half teacup of molasses, one full teaspoon of soda. Steam three hours. Mrs. Edwin O. Sage. CORN BREAD. One pint corn meal, one pint bread sponge, two-thirds cup molasses, one teaspoon soda. Scald the meal; when cool add the sponge, molasses and soda. Mix with Graham flour stiff as cake ; put in tins, and when light bake one hour. Seneca Point. JOHNNY CAKE. Two eggs, three cups butter-milk or sour milk, one-half cup lard, one-half cup sug^r, one cup flour, one teaspoon saleratus, one-half teaspoon salt, three cups Indian meal. Mrs. H. E. B. BAKING POWDER BISCUIT. One quart flour, four teaspoons baking powder, a little salt — sifted together ; add a full teaspoon of butter and sufficient water to make soft dough. Roll out, and cut in cakes an inch thick. Bake in quick oven. Ellen. Bread. 31 TEA PUFFS. Two and one-quarter cups flour, three cups milk, three eggs — whites and yolks beaten separately; three teaspoons melted butter, a little salt. Bake in cups, in a hot oven. Mrs. Geo. Darling. INDIAN CORN MUFFINS. Beat one egg thoroughly; put in a coffee-cup; add one tablespoon brown sugar, one tablespoon thick cream or but- ter; fill with butter-milk or sour milk, two handfuls corn meal, one small handful wheat flour, one-half teaspoon soda — rubbed into the flour. Bake in muffin rings on a griddle. Mrs. Edwin Pancost. muffins. One cup of home-made yeast or half of a compressed yeast cake, one pint of sweet milk, two eggs, two tablespoons of melted butter, two tablespoons of sugar. Beat the butter, sugar and eggs well together ; then stir in the milk, slightly warmed, and thicken with flour to the consistency of griddle cakes. When light, bake in muffin rings or on a griddle. Muffins should never be cut with a knife, but be pulled open with the fingers. If wanted for tea, the batter must be mixed immediately after breakfast. Mrs. S. MUFFINS. Three pints flour, one quart milk, two eggs, four teaspoons baking powder, one teaspoon salt (one teaspoon butter, one teaspoon lard — melt together). Bake in quick oven. BREAKFAST PUFFS. Four eggs, four cups milk, four cups flour. Beat milk, yolks of egg and flour together ; add the whites beaten stiff. Bake in quick oven, in gem irons. Mrs. E. F. Wilson. 32 "Mother Hubbard's Cupboard." GEMS. One pint warm water, one teaspoon salt, Graham flour enough to make stiff batter

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