Graham Gems
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
1386Calories
56 gProtein
225 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1386 kcal
Protein56 g
Carbohydrates225 g
Fiber0 g
Sugars32 g
Total Fat36 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol451 mg
Sodium333 mg
Potassium1212 mg
Calcium704 mg
Iron16 mg
Magnesium137 mg
Phosphorus963 mg
Zinc5.1 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)17 mg
Folate448 mcg
Choline381 mg
Caffeine0 mg
Water532 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 15. The excerpt below is the record exactly as published.
Graham Gems. Baked Potatoes. Tea. Coffee. Scallop Patties, — Cook a pint of scallops in their own liquor for ten minutes. Take out the scallops and add to the liquor a ta- blespoonful of butter rubbed smooth with one of flour, and pepper and salt to taste. Eeturn the scallops to this sauce, and let it just come to a boil. Fill scallop-shells with the mixture, sprinkle fine crumbs over them, dot with bits of butter, and brown in the oven. Pass lemon with this. Graham Gems.— Two cups Graham flour, two cups milk, two eggs, two teaspoonfuls butter, two teaspoonfuls sugar, pinch of salt
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