Graham Gems

Ingredients

• 1 cup graham flour
• 1 cup pastry flour
• % teasp salt
• 2 cups milk
• 2 well-beaten eggs

Method

1. 1

   Mix flours and salt, add milk and eggs.

2. 2

   Bake in hot buttered gem pans.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 65. The excerpt below is the record exactly as published.

Graham Gems To 1 well-beaten egg add 1 pt milk, a little salt,, and enough graham flour to make a stiff batter that will drop from a spoon. Bake in hot and well buttered gem pans, in a hot oven, about 20 minutes. — [M. B., 111. Buttermilk Gems To 1 cup buttermilk add 2 cups sour cream, 1 teasp each salt and soda, 1 tablesp sugar, 1 beaten egg, and flour enough to make a stiff batter which will drop from a spoon. Bake in well greased gem pans in quick oven. — [Mrs. N. F., Pa. Date Gems To 1 pt graham flour and 1 pt white flour add % teasp salt,. 1 level teasp soda, i/4 cup sugar, 1 cup dates, stoned and cut in small pieces, and lastly enough rich buttermilk to make a stiff batter. Drop in hot, well greased gem pans, half filling each, and bake in quick oven until a golden brown. Raisins may be substituted for dates, and instead of making a stiff batter, less buttermilk can be used, the dough quickly turned out on a board, rolled % inch thick, cut into biscuits and brushed with sweet milk, and baked in a baking pan in a quick oven. — [E. F. S., Cal. Corn Dodgers To 1 qt cornmeal add a little salt, 1 tablesp butter, scald with boiling water, and boil hard for a minute or two, then drop the batter into well greased gem tins, and bake in a quick oven. — [A. E. H., Wash. Corn Pone Dissolve 1 teasp soda in 1 pt buttermilk, add scant teasp salt,. 1 tablesp sugar and enough cornmeal mixed with a little flour to make a medium stiff batter. Lastly add 2 tablesp melted lard. Bake in a quick oven. — [N. H. G., O. Pop-Overs To 1 well-beaten egg add 1 cup milk, a pinch of salt, and sift in a little at a time 1 heaping cup flour. Beat well for 10 min- utes, and bake in hot, v/ell greased irons. Baking powder or soda is not needed. — [Miss E. I. B., Cal. POP-OVERS AND BUCKWHEAT CAKES 105 Graham Pop-Overs To 2 well-beaten eggs add 2 cups milk, 2 cups graham flour, 1 cup white flour and ^ teasp salt. Beat well, half fill hot, well greased gem pans with the batter, and bake about 20 min- utes in a hot oven. — [Mrs J. L. T., N. Y. Graham Puffs Mix 1 cup graham flour with 1 cup pastry flour

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