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Graham Gems with Sweet 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
Nutrition per serving
134Calories
3 gProtein
25 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories134 kcal
Protein3.4 g
Carbohydrates25 g
Fiber0 g
Sugars0.7 g
Total Fat2.3 g
Saturated Fat1.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.8 mg
Sodium352 mg
Potassium44 mg
Calcium94 mg
Iron1.9 mg
Magnesium8.8 mg
Phosphorus67 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0.4 mg
Caffeine0 mg
Water3.5 g
Estimated from matched ingredients across 6 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 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
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