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Plain Graham Gems
From The art of cookery, 1899
Serves 2
Fill each cup of the pan about half full.
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
696Calories
21 gProtein
147 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories696 kcal
Protein21 g
Carbohydrates147 g
Fiber0 g
Sugars2.1 g
Total Fat2.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium594 mg
Potassium258 mg
Calcium43 mg
Iron11 mg
Magnesium53 mg
Phosphorus203 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)13 mg
Folate301 mcg
Choline0 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 93. The excerpt below is the record exactly as published.
Plain Graham Gems. — Dissolve a teaspoonful of sugar and half a teaspoonful of salt into two cups of cold milk and water mixed in equal proportions, and stir 2o6 The Art of Cookery. briskly into it three cups of graham flour
Cook this with the app: pantry check, scaling, and the assistant.