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Wheat Jems

Name: Wheat Jems
Yield: 2 servings
Ingredients: Two cups of sour or buttermilk; one egg; one even teaspoonful of soda; one pint of flour; baking-powder and salt; and salt

From Temperance cook book, 1887

Serves 2

Presented as published in 1887. 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

885Calories

20 gProtein

114 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories885 kcal

Protein20 g

Carbohydrates114 g

Fiber0 g

Sugars14 g

Total Fat38 g

Saturated Fat5.9 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat20 g

Omega-30 g

Cholesterol93 mg

Sodium2068 mg

Potassium293 mg

Calcium52 mg

Iron7.8 mg

Magnesium41 mg

Phosphorus202 mg

Zinc1.3 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0.5 mcg

Vitamin C1 mg

Vitamin A67 mcg

Vitamin E6.2 mg

Vitamin K8.6 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.5 mg

Folate227 mcg

Choline112 mg

Caffeine0 mg

Water212 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 149. The excerpt below is the record exactly as published.

WHEAT JEMS. Two cups of sour or buttermilk, one egg, one even teaspoon- ful of soda, baking-powder and salt, one pint of flour

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