vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Graham Gems
From The new Kentucky home cook book, 1884
Serves 3
Mrs. Tabb.
Presented as published in 1884. 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
736Calories
26 gProtein
137 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories736 kcal
Protein26 g
Carbohydrates137 g
Fiber0 g
Sugars8 g
Total Fat9.4 g
Saturated Fat3.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol80 mg
Sodium3431 mg
Potassium470 mg
Calcium230 mg
Iron9.8 mg
Magnesium63 mg
Phosphorus352 mg
Zinc2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A103 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate283 mcg
Choline73 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 73. The excerpt below is the record exactly as published.
GRAHAM GEMS. Take one quart of unbolted flour, one pint of buttermilk, one egg, one tea-spoonful of soda, salt
Cook this with the app: pantry check, scaling, and the assistant.