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Graham Nut Gems
From Lessons in cooking through preparation of meals, 1912
Serves 6
Add molasses if desired.
Presented as published in 1912. 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
396Calories
11 gProtein
59 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories396 kcal
Protein11 g
Carbohydrates59 g
Fiber1.9 g
Sugars21 g
Total Fat13 g
Saturated Fat2.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol41 mg
Sodium732 mg
Potassium354 mg
Calcium265 mg
Iron3.5 mg
Magnesium45 mg
Phosphorus267 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate73 mcg
Choline35 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 107. The excerpt below is the record exactly as published.
Graham Nut Gems Mix and sift i c graham flour, i c white flour, yi c sugar, I t salt and 4 t baking-powder. Add gradually i c milk, i egg well beaten, and i T melted butter. Beat well and add ^, c nut meats. Turn into greased muffin rings and bake 25 m in a hot oven. Add 2 t molasses if desired
Cook this with the app: pantry check, scaling, and the assistant.