Graham Gems No. 1
From The century cook book, 1894
Serves 6
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 67. The excerpt below is the record exactly as published.
Graham Gems No. 1. Take one pint of sour milk, add to it two tablespoonfuls of molasses, one of melted but- ter, a teaspoonful of salt, and one of soda; stir in enough 112 Bread and Cakes Graham flour to make a very thick batter.
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