vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Graham Gems
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
202Calories
5 gProtein
43 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories202 kcal
Protein5 g
Carbohydrates43 g
Fiber0.2 g
Sugars13 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol23 mg
Sodium186 mg
Potassium64 mg
Calcium109 mg
Iron2.5 mg
Magnesium12 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate66 mcg
Choline19 mg
Caffeine0 mg
Water8.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 12. The excerpt below is the record exactly as published.
Graham Gems Two cups Graham flour, half cup white flour, one egg, three teaspoons baking powder, half cup sugar, a little salt and sweet milk to mix
Cook this with the app: pantry check, scaling, and the assistant.