Graham Gems with Sour Milk
From The art of cookery, 1899
Serves 6
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 94. The excerpt below is the record exactly as published.
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
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