Graham Cakes
From Cooking and castle-building, 1880
Work the dough as little as possible.
Presented as published in 1880. 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
1852Calories
55 gProtein
392 gCarbs
7 gFat
Full nutrition (20 nutrients)
Calories1852 kcal
Protein55 g
Carbohydrates392 g
Sugars4.2 g
Total Fat7.4 g
Sodium10 mg
Potassium682 mg
Calcium95 mg
Iron28 mg
Magnesium134 mg
Phosphorus542 mg
Zinc3.6 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin B60.3 mg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Water49 g
As published
This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 20. The excerpt below is the record exactly as published.
Graham cakes are made by putting a teaspoonful of sugar and a salt-spoonful of salt into a quart of Graham flour, and pouring upon it boiling water
Cook this with the app: pantry check, scaling, and the assistant.