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Graham Gems
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. 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
885Calories
29 gProtein
167 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories885 kcal
Protein29 g
Carbohydrates167 g
Fiber1.5 g
Sugars22 g
Total Fat14 g
Saturated Fat4.4 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol123 mg
Sodium1163 mg
Potassium574 mg
Calcium537 mg
Iron11 mg
Magnesium75 mg
Phosphorus534 mg
Zinc2.6 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A98 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)12 mg
Folate319 mcg
Choline113 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 363. The excerpt below is the record exactly as published.
Graham Gems. — Mix 1 pint of Graham flour with 1 cup of wheat flour, add 2 tablespoonfuls sugar, 2 teaspoonfuls of baking powder, y^ tablespoonf ul butter, and y^ teaspoonful salt, rub the but- ter and flour together, add lys cupful milk, 1 egg
Cook this with the app: pantry check, scaling, and the assistant.