Graham Gems
From Every-day dishes and every-day work, 1897
Batter can be prepared and chilled before baking.
Presented as published in 1897. 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
1784Calories
60 gProtein
338 gCarbs
22 gFat
Full nutrition (30 nutrients)
Calories1784 kcal
Protein60 g
Carbohydrates338 g
Sugars23 g
Total Fat22 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium193 mg
Potassium1285 mg
Calcium677 mg
Iron23 mg
Magnesium167 mg
Phosphorus932 mg
Zinc5 mg
Copper0.6 mg
Manganese3.1 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)4.1 mg
Riboflavin (B2)2.5 mg
Niacin (B3)28 mg
Folate652 mcg
Choline87 mg
Water469 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 28. The excerpt below is the record exactly as published.
three and one-fourth cupfuls of graham flour. Continue the beating, after all the fliour is added, until the mixture is light and full of air bubbles Add last the whites of the eggs, pre- viously beaten to a stiff froth, and bake at once. Currant PufTs. — Prepare the puffs as directed in any of the preceding recipes with the addition of one cup of Zante currants which have been well washed, dried, and floured. Graham Gems. — Into two cupfuls of unskimmed milk
Cook this with the app: pantry check, scaling, and the assistant.