Gems No. 2
From A practical cook and text book for general use, 1896
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 36. The excerpt below is the record exactly as published.
Gems No. 2. Measure three level teacups of entire wheat flour, and mix with it one heaping table-spoonful of BREAD. 9 1 finely crushed nuts, — pecan, walnut, Brazil nut, pegnolia, or any kind preferred ; add two cups cold water, beat or stir to a smooth batter ; then add one-half cup or more cold water to make the batter like sponge cake. Incor- porate all the fresh air possible in two or three minutes' beating and stirring, or until it is full of air bubbles ; fill the hot gem pans, and put at once into a hot oven. Bake and treat as in the preceding recipe. Gems No. 3. Into three level teacups of entire wheat flour, put two teacups of cold water, and one level table- spoonful of liquid vegetable butter ; stir and beat all the lumps out, then add water sufficient to make a thin batter ; beat to a cream, or until full of air bubbles ; fill the hot gem pans and bake twenty-five or thirty minutes in a hot oven. Do not scorch them. Gems No. 4. Into three cups of entire wheat put one heaping table-spoonful of finely cut raisins,
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