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Graham Gems No. 2
From The century cook book, 1894
Serves 3
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
Nutrition per serving
687Calories
20 gProtein
135 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories687 kcal
Protein20 g
Carbohydrates135 g
Fiber1 g
Sugars38 g
Total Fat15 g
Saturated Fat2.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol155 mg
Sodium552 mg
Potassium347 mg
Calcium405 mg
Iron7.9 mg
Magnesium48 mg
Phosphorus382 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.2 mg
Folate220 mcg
Choline117 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 3 servings.
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. 2. Beat two eggs, add one-half cupful of sugar, one of milk, two of Graham flour, one of wheat flour, two tablespoonfuls of butter, and three tea- spoonfuls of baking powder; stir all thoroughly together and bake for twenty to twenty-five minutes. Corn Gems. Take two cupfuls of cornmeal, two of flour, two of sweet milk, one-half cupful of butter, one-half cupful of sugar, two eggs, and three teaspoonfuls of baking powder
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