Rice Gems
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
775Calories
28 gProtein
110 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories775 kcal
Protein28 g
Carbohydrates110 g
Fiber0 g
Sugars12 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol244 mg
Sodium1684 mg
Potassium609 mg
Calcium682 mg
Iron8.4 mg
Magnesium71 mg
Phosphorus924 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A250 mcg
Vitamin E1 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.8 mg
Folate225 mcg
Choline193 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 10. The excerpt below is the record exactly as published.
1 teaspoon Royal Baking Powder, 34 teaspoon salt, 1 teaspoon sugar, 3 teaspoons melted butter, 1 cup milk, 3 eggs, whites and yolks beaten separately. Mix as for muffins, adding beaten whites last; bake in hot, well-greased iron gem- pans. Royal Graham Gems. — 134 pints Graham flour, 34 pint Indian com meal, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1% pints milk. Sift together Graham flour, corn meal, salt, and powder. Add the milk, and mix into a moderately stiff batter. 34 fill cold gem-pans well greased. Bake in a hot oven 10 to 12 minutes. Rice Gems. — 1 egg, 1 cup milk, 1 cup cold boiled rice, 1 cup flour, 1 teaspoon Royal Bak¬ ing powder, 34 teaspoon salt, 1 tablespoon melted butter
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