Gems
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
1393Calories
54 gProtein
211 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories1393 kcal
Protein54 g
Carbohydrates211 g
Fiber0 g
Sugars16 g
Total Fat37 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol616 mg
Sodium1829 mg
Potassium917 mg
Calcium762 mg
Iron17 mg
Magnesium116 mg
Phosphorus1257 mg
Zinc4.8 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A410 mcg
Vitamin E2 mg
Vitamin K1.4 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)2.1 mg
Niacin (B3)17 mg
Folate472 mcg
Choline487 mg
Caffeine0 mg
Water356 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 10. The excerpt below is the record exactly as published.
Gems. — 1 pint flour, 1 teaspoon Royal Baking Powder, 34 teaspoon salt, 1 teaspoon sugar, 3 teaspoons melted butter, 1 cup milk, 3 eggs, whites and yolks beaten separately
Cook this with the app: pantry check, scaling, and the assistant.