Oatmeal Gems

Ingredients

• Put 2 cupfuls boiled oatmeal
• 1 cupful flour
• 1 heavy teaspoonful baking powder
• 1/2 teaspoon salt
• 2 yolks of eggs
• 1 1/2 cups milk
• the two egg whites beaten stiff

Method

1. 1

   Mix all ingredients and put this mixture into well buttered pans.

2. 2

   Bake in medium oven till done, usually taking 15 to 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 365. The excerpt below is the record exactly as published.

Oatmeal Gems. — Put 2 cupfuls boiled oatmeal in a bowl, add 1 cupful flour, 1 heavy teaspoonful baking powder, % teaspoon salt, and 2 yolks of ^gs which have been previously separated, with 1% cups milk; mix and add the two egg whites beaten stiflf. Put this mixture into well buttered pans and bake in medium oven 648 PANCAKES, MUFFINS, GEMS, Etc. till done. This will usually take anywhere from 15 to 20 min- utes. Ylenna Puffs. — Two cups sifted flour, 2 cups milk, */, ounce of butter, 4 eggs, a pinch of salt, and Y^ teaspoonful sugar. Sift flour, salt, and sugar in a bowl ; stir butter to a cream, add by degrees the yolks, then alternately the milk and flour, and last the whites beaten to a stifl! froth. Fill the mixture into buttered cups about half full and bake in a quick oven. Serve at once in a napkin. If cups are not handy take muflBn pans. Time for baking, about 15 minutes. This will make about 24 puflPs ; they may be served for breakfast with butter or as a dessert with fruit or wine sauce. Plain Muffins. — One quart prepared flour, 1 teaspoonful sugar, 2 cups milk, Y^ ounce of melted butter, 2 eggs. Sift flour, sugar, and salt together, add the milk, eggs, and butter. Mix the whole into a thick batter. Put muffin rings on a hot griddle, and Y« teaspoonful lard into each one ; flll the rings half full with the batter. When baked on one side turn them over gently with a pancake turner and bake till done. They should be of a delicate brown color. Serve hot for breakfast or tea. Popovers. — Mix 2 ounces flour with Ys V^^^ ^' '^^^ ^^^ ^ smooth thin batter, add the yolks of 2 egg

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