Graham Gems

Ingredients

• 2 cups unskimmed milk
• 3¾ cups Graham flour

Method

1. 1

   Into the milk, ice-cold when practicable, stir gradually, sprinkling it from the hand, three and one-fourth cups of Graham flour.

2. 2

   Beat vigorously for ten minutes or longer, until the batter is perfectly smooth and full of air bubbles.

3. 3

   Turn at once into hissing-hot gem-irons, and bake in a hot oven.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 11. The excerpt below is the record exactly as published.

3^4 cups Graham flour, 2 cups ice-water. Beat the yolks of the eggs in the ice-water; then add gradually, beating well meantime, the Graham flour. Continue the beating, after all the flour 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 Puffs. — 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. — 2 cups unskimmed milk

Cook this with the app: pantry check, scaling, and the assistant.