Gems
From The Raleigh cook book, 1907
Presented as published in 1907. 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
1140Calories
42 gProtein
208 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1140 kcal
Protein42 g
Carbohydrates208 g
Fiber0 g
Sugars12 g
Total Fat16 g
Saturated Fat7.9 g
Monounsaturated Fat21 g
Polyunsaturated Fat8.1 g
Omega-32.1 g
Cholesterol215 mg
Sodium1692 mg
Potassium777 mg
Calcium897 mg
Iron16 mg
Magnesium104 mg
Phosphorus810 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E5.4 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)17 mg
Folate425 mcg
Choline190 mg
Caffeine0 mg
Water278 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 49. The excerpt below is the record exactly as published.
GEMS: Two cups sifted fiour, 14 teaspoon salt, 1 cup milk, and 2 tablespoons Wes- son Oil, 1 egg, 2 rounding teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.