Graham Gems
From The New century cook book, 1899
Serves 1
From Mrs. Matt W. Pinkerton.
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
As published
This recipe was extracted from The New century cook book (1899), page 5. The excerpt below is the record exactly as published.
Graham Gems. One cup sour milk, one-quarter cup molasses, one-half tea- spoon soda. Mix with graham flour. New Century Cook Book. 13 Graham Gems. One pint of sweet milk, two teaspoons of baking powder, one teaspoon salt, one tablespoon sugar, piece of butter size of a walnut melted, graham flour enough to make a thick batter, one egg. Bake in hot oven for thirty minutes. Graham Gems. One cup milk, one-third cup sugar, one egg, one tablespoon butter, one-half cup flour, one cup graham flour, one-quarter spoon salt, two teaspoons baking powder. Mrs. Reeves. Graham Gems. One pint sour milk, one egg, one tablespoon sugar, one tea- spoon soda, good fresh graham flour enough to make a stiff batter. To be baked in a quick oven. Mrs. Stevenson. Graham Gems. Two cups of graham flour, one cup of wheat flour, one tablespoon sugar, one egg, well beaten, two teaspoons baking powder, a little salt, and enough sweet milk to make batter same as for cake. Mrs. B. E. Arntzen. Graham Gems. One egg, one half cup sugar beaten together, add one cup sour milk, one teaspoon soda, one heaping cup graham flour, one tablespoon melted butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.