Graham Gems with Eggs

Ingredients

• two cups of cold milk and water mixed in equal proportions
• the beaten yolks of two eggs
• two cups of graham flour
• a teaspoonful of sugar
• half a teaspoonful of salt
• the whites of the eggs beaten stiff

Method

1. 1

   To the milk and water, add the beaten yolks of the eggs, stir in the graham flour mixed with sugar and salt, then add the beaten whites.

2. 2

   Pour into greased gem pans and bake for half an hour or until brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 94. The excerpt below is the record exactly as published.

Graham Gems with Eggs. — To two cups of cold milk and water mixed in equal proportions add the beaten yolks of two eggs, stir in two cups of graham flour with which a teaspoonful of sugar and half a tea- spoonful of salt have been mixed, then add the whites of the eggs beaten stifl", pour into greased gem pans, and bake half an hour, or until brown. Graham Gems with Sour Milk. — Beat together one cup of sour milk or cream, one teaspoonful of salt, half a teaspoonful of soda, and a cup and a half of graham flour, and bake in greased gem pans. Graham Gems with Sweet Milk. — Beat together one cup of sweet milk, one tablespoonful of melted butter, one teaspoonful of sugar, half a teaspoonful of salt, one ^%%-, and two teaspoonfuls of baking powder. Stir in one and a half cups of graham flour, and bake in greased gem pans. Muflin rings can be used for baking these gems in, but mufiin pans are much better. If iron pans are used they should be hot when the batter is put into them, and should be placed in the oven where the greatest heat will be at the bottom, so the gems may rise to their full- est capacity before browning on top. It is frequently advisable to set the pan on top of the stove about a minute before putting it in the oven, that it may heat thoroughly and thus facilitate the rising of the gems. Boston Brown Bread. — Two cups corn-meal, two Bread- Making . 207 cups graham flour, one cup New Orleans molasses, three cups sour milk or buttermilk, three even teaspoons soda, two even teaspoons salt. Mix together the meal, flour, soda, and salt, add the molasses and milk, stir thor- oughly, pour into a well-greased mold, cover closely, and steam four or five hours. Oatmeal Rolls. — To a quart of cooked oatmeal, cold, add a cup of white, graham, or whole wheat flour, mix thoroughly, and pack smoothly into a broad pan an inch deep. When wanted for use cut into circular cakes with a floured biscuit cutter, or into strips any desired length, with a knife, lay in a greased or floured pan, and bake until nicely browned. Cracked Wheat Rolls. — Use cracked wheat mush in place of oatmeal and make and bake in the same manner. Oatmeal Muffins. — To four cups of oatmeal mush add one cup of flour, one tablespoonful of butter, one cup of cold sweet milk, and the yolks of two eggs. Beat well together, and then add the whites of the eggs beaten stif

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