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Ginger Gems
From The Cook County cook book, 1912
Serves 12
Recipe by Mrs. Chas. Ellis.
Presented as published in 1912. 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
221Calories
4 gProtein
42 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories221 kcal
Protein4 g
Carbohydrates42 g
Fiber0 g
Sugars21 g
Total Fat4.4 g
Saturated Fat2.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol26 mg
Sodium27 mg
Potassium477 mg
Calcium85 mg
Iron2.8 mg
Magnesium77 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A6.7 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate44 mcg
Choline16 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 61. The excerpt below is the record exactly as published.
2 cups flour, 1 teaspoon soda; beat K cup butter, 1 cup sugar and 2 eggs together; then add the IJ^ cups sour milk ai.- » and last the soda sifted in the flour. — Mrs. Chas. Eggleson, Wheeling, 111. CORNMEAL GEMS.— Beat together 1 tz%> W cups milk, % cup sugar, 2 level teaspoons baking powder. Then mix 1 cup corn- meal and }/2 cup flour, adding a little at a time, beat well for at least 5 minutes; then add the stiffly beaten whites of egg, and bake in gem pans in moderate oven. — Mrs. Ella Fairchild, Palatine, 111. GINGER GEMS. — Mix together 1 cup molasses, 1 cup sour cream, I egg, 1 teaspoon soda, 1 tablespoon ginger, 2J/^ cups flour, a little salt; bake in patty-pan tins. — Mrs. Chas. Ellis, Winnetka. 111. GRAHAM GEMS. — Sift 3 cups graham flour with 2 teaspoons baking powder, and J/^ spoon of salt; add 1 egg
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