Graham Gems
From The home science cook book, 1902
The oven must be considerably hotter than for any other cooking.
Presented as published in 1902. 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
459Calories
14 gProtein
97 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories459 kcal
Protein14 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.6 mg
Potassium173 mg
Calcium31 mg
Iron7 mg
Magnesium36 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 19. The excerpt below is the record exactly as published.
Graham Gems. The oven must be considerably hotter than for any other cooking. Place iron gem pans on this hot stove, and while they are heating, stir the graham flour and water (and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.