Whole-Wheat Gems (Good)
From Physical culture cook book, 1901
Presented as published in 1901. 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
2052Calories
55 gProtein
415 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories2052 kcal
Protein55 g
Carbohydrates415 g
Fiber0 g
Sugars25 g
Total Fat21 g
Saturated Fat3.3 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat3.7 g
Omega-30.2 g
Cholesterol0 mg
Sodium980 mg
Potassium694 mg
Calcium646 mg
Iron29 mg
Magnesium146 mg
Phosphorus736 mg
Zinc3.6 mg
Copper0.9 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K6.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Choline0 mg
Caffeine0 mg
Water995 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 8. The excerpt below is the record exactly as published.
two tablespoonfuls sugar, two tablespoonfuls shortening, pinch salt. Mix thoroughly at night and set to rise. In the morning mix again and make into small rolls. Put in a greased pan and let rise twenty minutes, or until light. Brush over the tops with melted butter or milk and bake one-half hour. Or take some risen bread dough, work into it in the morning one tablespoonful but'ter and proceed as above. 12. Whole- Wheat Gems (Good).— One quart whole-wheat flour, one quart water, one tablespoonful melted shortening, two table- spoonfuls sugar, two teaspoonfuls baking powder, a pinch salt
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