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Graham Gems
From The Times cook book, no. 2, 1905
Serves 1
Can be made with sour milk, or cream and soda if desired.
Presented as published in 1905. 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
606Calories
14 gProtein
111 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein14 g
Carbohydrates111 g
Fiber0 g
Sugars13 g
Total Fat13 g
Saturated Fat6.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium1249 mg
Potassium175 mg
Calcium312 mg
Iron7.6 mg
Magnesium40 mg
Phosphorus236 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K0.9 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
Choline2.5 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 67. The excerpt below is the record exactly as published.
GRAHAM GEMS. (Quickly made.) Elizabeth M. Bugbee, 2915 S. Figueroa street, Los Angeles— To each cup of graham flour add one-third teaspoon salt, one teaspoon baking powder, one tablespoon melted butter, one tablespoon sugar, one cup equal parts of milk and water
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