Gluten Flour Gems

Ingredients

• 1 pint 40-per-cent Gluten Flour
• 1/2 cup milk
• 1/2 cup cream
• two eggs
• 1/2 teaspoonful salt

Method

1. 1

   Gradually add flour to milk and whipped eggs, beating vigorously.

2. 2

   Continue for twenty minutes, then add salt.

3. 3

   Pour into hot gem-irons and bake for thirty minutes.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 12. The excerpt below is the record exactly as published.

/2 teaspoonful salt. Scald one and one-half cups of corn meal with one cup of boiling water. Rub smooth, then add one cup of peanut meal, one tablespoonful of sugar, and one-half teaspoonful of salt. Beat into this two eggs, and continue beating for five minutes. Drop the batter in spoonfuls on an oiled tin that has been heated until very hot, and bake for twenty minutes in a hot oven. 44 Healthful Cookery *Granuto Cakes. — Cook for a moment one cup of Granuto in two-thirds cup of salted water. Cool, and add one beaten egg. Beat well, and drop in spoonfuls on a slightly oiled griddle. Brown slightly on one side, and turn ; do not turn the second time. Serve at once with dairy or Nut Cream, dairy or Nut Butter, fruit sauce, or sweet fruit pulp. These cakes are also delicious served with stewed green peas. Gluten Meal Gems. — • y2 cup ice-water, ^ cup thick sweet cream, i egg, i cup and a tablespoon- ful 40-per-cent Gluten prepared by the Battle Creek Sanitarium Food Company. Beat together the ice-water, cream, and egg; then gradually add the flour, beating meanwhile. Turn into slightly heated gem-irons, and bake in a moderately hot oven, from one half to three quar- ters of an hour. Gluten Flour Gems. — \y2 cups milk, y2 cup cream, two eggs, 1 pint 40-per-cent Gluten Flour, y2 teaspoonful salt. Gradually add the flour to the milk and eggs after the eggs have been whipped and added to the milk, beating vigorously with a wire batter-whip. Continue for twenty minutes, then add salt. Pour into very hot gem-irons, and bake thirty minutes. Unfermented, or Aerated, Bread 45 Gluten Puffs. — i cup milk or water, i table- spoonful Cocoanut Cream, 2 eggs, I scant cup Glu- ten Flour (sifted). To one cup of milk or water add a tablespoon- ful of Cocoanut Cream. Beat the yolks of the eggs together with the milk, until full of bubbles; add the flour gradually, beating meanwhile, and lastly the stiffly beaten white of the eggs. Turn into oiled gem-irons, and bake for an hour. Granola Waffles. — I egg, 2 cups of milk, 1 cup of Granola. Beat together very thoroughly for five or ten minutes the yolk of the egg, the milk, and Granola. Whip the white of the egg to a stiff froth, and add it at the very last, stirring only just enough to in- corporate it through the whole. Bake in heated gem-pans in a quick oven. Granola Gems. — • Into three fourths of a cup of rich milk, with a little salt, stir one cup of Granola. Drop into heated gem-irons and bake twenty or thirty minutes. Granola Fruit Gems. — Prepare as above. Add a few blueberries, chopped mellow sweet apples, or other sweet fruit. Nut Butter Puffs. — Mix together to an emul- sion one heaping tablespoonful of Nut Butter in 46 Healthful Cookery one cup of soft ice-water; add the yolk of one egg, and beat until full of air bubbles. Then sift in slowly, beating thoroughly meanwhile, two cups of whole-wheat flour. Lastly add the well-beaten white of the egg, folding it in lightly, but com- pletely. Turn into heated gem-irons, and bake. Almond Meal Gems. — Add to the well-beaten whites of two eggs one teaspoonful of lemon juice and ten scant tablespoonfuls of Almond Meal. Beat thoroughly together, drop into slightly heated gem- irons, and bake ten or fifteen minutes. Rice Gems. — • 2/3 cup milk, 1/3 cup cream

Cook this with the app: pantry check, scaling, and the assistant.