vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Graham Diamonds
From The art of cookery, 1899
Serves 8
Bake until well baked and crisp.
Presented as published in 1899. 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
231Calories
7 gProtein
49 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories231 kcal
Protein6.8 g
Carbohydrates49 g
Fiber0 g
Sugars0.5 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium293 mg
Potassium85 mg
Calcium12 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 93. The excerpt below is the record exactly as published.
Graham Diamonds. — Add a teaspoonful each of gran- ulated sugar and salt to a quart of graham flour. Pour boiling water upon it until thoroughly scalded. Work into a soft dough and roll out to about half an inch in thickness, then with a sharp knife cut into diamonds or squares, place in a baking pan, and bake in a hot oven half an hour, or until well baked and crisp. Plain Graham Gems. — Dissolve a teaspoonful of sugar and half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.