Gems of Entire Wheat Flour No. 1
From A practical cook and text book for general use, 1896
Remove carefully from pans and let stand before serving.
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 of Entire Wheat Flour No. i. Put three level teacups of sifted entire wheat in your mixing bowl, and two teacups cold water ; stir and beat to a smooth batter, then add from one-half to a whole cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.