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My Mother's Graham Gems
From Delta Gamma cook book, 1922
Serves 2
This recipe is attributed to Hazel Whitaker Vandenberg (Xi).
Presented as published in 1922. 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
600Calories
18 gProtein
106 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein18 g
Carbohydrates106 g
Fiber0 g
Sugars5.9 g
Total Fat13 g
Saturated Fat4.9 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol21 mg
Sodium5885 mg
Potassium355 mg
Calcium1097 mg
Iron8.5 mg
Magnesium53 mg
Phosphorus1498 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline25 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 53. The excerpt below is the record exactly as published.
My Mother's Graham Gems 1 pint graham flour 1 egg, beaten 1 heaping teaspoon baking powder 1 tablespoon lard 1 cup milk pinch salt
Cook this with the app: pantry check, scaling, and the assistant.