vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Graham Gems
From Temperance cook book, 1887
Serves 2
Best with 'Acorn' gem-pans.
Presented as published in 1887. 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
725Calories
22 gProtein
148 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein22 g
Carbohydrates148 g
Fiber0 g
Sugars2.9 g
Total Fat4.7 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium36 mg
Potassium347 mg
Calcium118 mg
Iron11 mg
Magnesium60 mg
Phosphorus265 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate301 mcg
Choline11 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 144. The excerpt below is the record exactly as published.
GRAHAM GEMS. Mix equal parts of fine Irish oatmeal into a thick batter, with equal parts of milk and water, fill hot gem-pans and bake with a brisk heat. Very sweet and tender. BROWN GEMS. Mix with water equal quantities of rye and Indian meal, beat it to a cream , perhaps ten or fifteen minutes, bake in thin cakes in hot ge-n-pans. GRAHAM GEMS. Take three cupfuls of entire wheat flour, or Graham made from white wheat, two cupfuls of cold water, half cup of milk
Cook this with the app: pantry check, scaling, and the assistant.