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Graham Cakes
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
Presented as published in 1907. 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
437Calories
11 gProtein
83 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories437 kcal
Protein11 g
Carbohydrates83 g
Fiber1.1 g
Sugars13 g
Total Fat6.9 g
Saturated Fat3.3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol49 mg
Sodium590 mg
Potassium387 mg
Calcium309 mg
Iron6.3 mg
Magnesium66 mg
Phosphorus217 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A55 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.9 mg
Folate155 mcg
Choline37 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 150. The excerpt below is the record exactly as published.
Graham cakes may be raised with yeast, like buckwheat cakes, or with baking powder in the following manner : Take two pounds of graham flour, or whole wheat flour, and two pounds of wheat flour ; sift three ounces of baking powder and half a teaspoonful of soda in the wheat flour; mix both flours together, add milk to make a soft batter, also half a pint of molasses, four beaten eggs, four ounces of melted butter, and one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.