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Graham Gems
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Presented as published in 1913. 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
311Calories
6 gProtein
39 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories311 kcal
Protein5.8 g
Carbohydrates39 g
Fiber0 g
Sugars4.2 g
Total Fat15 g
Saturated Fat8.7 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol40 mg
Sodium216 mg
Potassium120 mg
Calcium52 mg
Iron2.4 mg
Magnesium15 mg
Phosphorus88 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A61 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate67 mcg
Choline1.7 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 70. The excerpt below is the record exactly as published.
Graham Gems. 1 cup flour. 1 cup graham flour. Yi level teaspoon soda. 1/2 teaspoon salt. 2 tablespoons sugar. Sift all together and add 1 cup of sour cream and 4 table- spoons melted butter
Cook this with the app: pantry check, scaling, and the assistant.