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Graham Gems
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. C. E. Rawlins.
Presented as published in 1912. 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
800Calories
28 gProtein
152 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories800 kcal
Protein28 g
Carbohydrates152 g
Fiber0 g
Sugars6 g
Total Fat9.1 g
Saturated Fat3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol108 mg
Sodium559 mg
Potassium475 mg
Calcium464 mg
Iron11 mg
Magnesium70 mg
Phosphorus473 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate313 mcg
Choline95 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 62. The excerpt below is the record exactly as published.
GRAHAM GEMS. — Sift 3 cups graham flour with 2 teaspoons baking powder, and J/^ spoon of salt; add 1 egg, 1 cup milk, 1 cup water
Cook this with the app: pantry check, scaling, and the assistant.