Graham Gems
From A practical cook and text book for general use, 1896
Never cut unleavened bread when new; break it apart instead.
Presented as published in 1896. 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
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 32. The excerpt below is the record exactly as published.
GRAHAM GEMS. First, have a good fire and, if of wood, do not let it get 'low about the time you are ready to put the gems in the •oven. Very lightly oil the gem pan and heat it in the oven or on the stove, but do not let it burn. If your oven bakes very quick on the bottom, do not heat your pan too hot, although the rule is "hissing hot," but there are dif- ferences in ovens that must be learned. Put two and a half cups of cold water in your mixing bowl and with your left hand sift into it three level cups of meal
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