Graham Gems
From Cooking and castle-building, 1880
Fine flour gems can be made similarly by omitting sugar and adding more flour.
Presented as published in 1880. 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
3062Calories
98 gProtein
608 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories3062 kcal
Protein98 g
Carbohydrates608 g
Fiber0 g
Sugars28 g
Total Fat27 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium214 mg
Potassium1759 mg
Calcium757 mg
Iron42 mg
Magnesium264 mg
Phosphorus1305 mg
Zinc7.5 mg
Copper1.2 mg
Manganese5.7 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B122.6 mcg
Thiamin (B1)7.3 mg
Riboflavin (B2)4 mg
Niacin (B3)51 mg
Folate1204 mcg
Choline87 mg
Caffeine0 mg
Water976 g
As published
This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 20. The excerpt below is the record exactly as published.
raham 'gems,' for I really tliink they deserve the name." "To a pint each of cold, sweet milk and pure water, add a teaspoonfiil of sugar, a salt-spoonful of salt, and three pints of Graham flour. Sprinkle in the flour slowl}^ stirring tjie mixture rapidly, and when all is added beat the dough briskly for a minute or two before an open window or door ; for Cousin Kate says, pure air is very essential to the life of bread, especiallj' bread which is made light by beating. Bake the gems in iron gem- pans or pulf-pans, half filling the cups which must be well heated and greased. Bake in a quick oven, the greatest heat beiug applied to the bot- tom when first put in the oven. "Fine flour gems, or English muffins, are made in the same manner as Graham, omitting the sugar, and adding a pint more of flour. Gems are good made with water instead of milk and water. "Very excellent Graham cakes are made by putting a teaspoonful of sugar
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