Graham Gems
From Cooks in clover, 1889
Recipe attributed to Mrs. A. C. Hascy.
Presented as published in 1889. 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
2088Calories
52 gProtein
421 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories2088 kcal
Protein52 g
Carbohydrates421 g
Fiber6.1 g
Sugars32 g
Total Fat21 g
Saturated Fat6.1 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat3.7 g
Cholesterol13 mg
Sodium1906 mg
Potassium1323 mg
Calcium1226 mg
Iron31 mg
Magnesium235 mg
Phosphorus941 mg
Zinc4.5 mg
Copper1.1 mg
Manganese4.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)4.2 mg
Riboflavin (B2)2.2 mg
Niacin (B3)32 mg
Folate828 mcg
Choline38 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from Cooks in clover (1889), page 29. The excerpt below is the record exactly as published.
Graham Gems. — Two cups of (iraham flour, two \ of butter, two teaspoons of baking powder. Bake cups of wheat flour, one tablespoon of lard, two ta- in a hot oven. A/rs. A. C. Hascy. blespoons of sugar or molasses, four teaspoons of baking powder
Cook this with the app: pantry check, scaling, and the assistant.