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Graham Gems

Name: Graham Gems
Yield: 1 servings
Ingredients: One tablespoon of butter; 1/2 cup sugar; 2 eggs; 1/2 cup molasses; 1/2 cup water; 1/8 cup Dousman's Best Patent flour; 2 teaspoons baking powder; add graham flour

From Superior cook book, 1905

Serves 1

Recipe attributed to Mrs. J. F. Yax Brocklix.

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

1072Calories

14 gProtein

239 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories1072 kcal

Protein14 g

Carbohydrates239 g

Fiber0 g

Sugars224 g

Total Fat21 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol403 mg

Sodium1150 mg

Potassium2585 mg

Calcium927 mg

Iron11 mg

Magnesium421 mg

Phosphorus463 mg

Zinc1.9 mg

Copper0.9 mg

Manganese2.7 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B61.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.7 mg

Folate72 mcg

Choline316 mg

Caffeine0 mg

Water235 g

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 50. The excerpt below is the record exactly as published.

3 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons sugar, II/2 cups milk, 1 egg well beaten, 1 tablespoon melted butter. Sift together cornmeal, flour, baking powder, salt and sugar. Add the milk, vgg and butter. Bake 2-") minutes in a Jewel Range. Mrs. D. B. Bilket. Graham Gems. One tablespoon of butter, 1/2 cup sugar, 2 eggs, 1/2 cup molasses, i/o cup water, 1-8 CU]) Dousman's Best Patent flour, 2 teas])oons baking powder; add graham flour

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