Royal Graham Gems
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
1747Calories
61 gProtein
321 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1747 kcal
Protein61 g
Carbohydrates321 g
Fiber0 g
Sugars29 g
Total Fat25 g
Saturated Fat11 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol73 mg
Sodium3272 mg
Potassium1426 mg
Calcium1475 mg
Iron22 mg
Magnesium176 mg
Phosphorus1902 mg
Zinc5.3 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D5.8 mcg
Vitamin C0 mg
Vitamin A195 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B123.3 mcg
Thiamin (B1)3.9 mg
Riboflavin (B2)2.5 mg
Niacin (B3)26 mg
Folate602 mcg
Choline108 mg
Caffeine0 mg
Water574 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 15. The excerpt below is the record exactly as published.
Royal Qraham Qems. — IVfe pints Graham flour. Ml pint Indian com meal, 1 teaspoon salt, 2 teaspoons Royal Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.