Graham Gems
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
579Calories
17 gProtein
70 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein17 g
Carbohydrates70 g
Fiber0.8 g
Sugars70 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol87 mg
Sodium211 mg
Potassium1671 mg
Calcium731 mg
Iron3 mg
Magnesium210 mg
Phosphorus535 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A248 mcg
Vitamin E0.6 mg
Vitamin K1 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.3 mg
Folate73 mcg
Choline99 mg
Caffeine0 mg
Water445 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 32. The excerpt below is the record exactly as published.
GRAHAM GEMS. MRS. MILLER. Two cups milk. One heaping teaspoonful of yeast powder. Three tablespoonfuls of molasses. One tablespoonful of melted butter. A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.