Gems
From The universal cookery book, 1887
Gems can be freshened by dipping in cold water and heating quickly.
Presented as published in 1887. 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
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 57. The excerpt below is the record exactly as published.
Gems. These are the simplest form of bread, and if prop- erly made are certain to be light and sweet. A hot oven and hot pans are prime essentials, and there must be no delay between making and baking. The coldest water, ice-water preferred, should be used. Use either whole-wheat flour or Graham, three parts of flour to one of water being the right proportion. For a dozen gems allow one large cup — a half-pint — of ice-water, one even teaspoonful of salt, and three cups of flour
Cook this with the app: pantry check, scaling, and the assistant.