Graham Gems (No. 1)

Name: Graham Gems (No. 1)
Ingredients: one pint water; one pint milk; enough Graham flour to make a batter which will drop from a spoon and not run

From Physical culture cook book, 1901

Experience will help in the matter of the softness of the dough, etc.

Presented as published in 1901. 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

292Calories

16 gProtein

23 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories292 kcal

Protein16 g

Carbohydrates23 g

Fiber0 g

Sugars23 g

Total Fat16 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium199 mg

Potassium736 mg

Calcium614 mg

Iron0 mg

Magnesium63 mg

Phosphorus492 mg

Zinc2 mg

Copper0 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate0 mcg

Choline87 mg

Caffeine0 mg

Water902 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 8. The excerpt below is the record exactly as published.

One pint water, one pint milk, enough Graham flour to make a batter which will drop from a spoon and not run. Stir very thoroughly, put in hot, well- greased gem pans and bake quickly in a hot THE PHYSICAL CULTURE COOK BOOK. 35 oven. These gems are recommended as whole- some by several authorities. Experience will help in the matter of the softness of the dough, etc. 14. Graham Gems (No. 2)

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