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Graham Gems
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
143Calories
4 gProtein
29 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein4.2 g
Carbohydrates29 g
Fiber0.5 g
Sugars4.2 g
Total Fat4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol39 mg
Sodium1787 mg
Potassium64 mg
Calcium103 mg
Iron2 mg
Magnesium9.9 mg
Phosphorus83 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate56 mcg
Choline27 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 66. The excerpt below is the record exactly as published.
Oraham Gems. Cream 1% tablespoons of butter and 2 heaping tablespoons of light brown sugar. Add 1 well-beaten egg and 1 teacup of sweet milk. Sift together 1 saltspoon of salt, 2 teaspoons baking powder, 1 cup of white flour and % cup of Graham flour
Cook this with the app: pantry check, scaling, and the assistant.