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Rye Gems, or Shells (without Soda)
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
This receipt makes six gems.
Presented as published in 1884. 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
745Calories
33 gProtein
111 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories745 kcal
Protein33 g
Carbohydrates111 g
Fiber6 g
Sugars25 g
Total Fat19 g
Saturated Fat7.8 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol401 mg
Sodium9937 mg
Potassium782 mg
Calcium386 mg
Iron6.7 mg
Magnesium90 mg
Phosphorus627 mg
Zinc3.9 mg
Copper0.3 mg
Manganese1.8 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.9 mg
Vitamin K3.3 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)5.4 mg
Folate165 mcg
Choline348 mg
Caffeine0 mg
Water303 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 61. The excerpt below is the record exactly as published.
Rye Gems, or Shells (without Soda). ^ cup rye meal. cup flour. 1 saltspoonful salt. 2 eggs. 1 tablespoonful sugar. 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.