vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Graham Gems and Biscuit
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Presented as published in 1885. 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
306Calories
9 gProtein
65 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories306 kcal
Protein9.1 g
Carbohydrates65 g
Fiber0 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium391 mg
Potassium114 mg
Calcium16 mg
Iron4.7 mg
Magnesium22 mg
Phosphorus90 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.6 mg
Folate134 mcg
Choline0 mg
Caffeine0 mg
Water8.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 263. The excerpt below is the record exactly as published.
GRAHAM GEMS AND BISCUIT. Mix a quart of Graham flour to a thick batter with cold water, add a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.