Whole-wheat or Graham Gems
From The school kitchen textbook, 1915
Presented as published in 1915. 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
229Calories
7 gProtein
48 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories229 kcal
Protein6.8 g
Carbohydrates48 g
Fiber0 g
Sugars0 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1173 mg
Potassium86 mg
Calcium16 mg
Iron3.5 mg
Magnesium18 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0 mg
Caffeine0 mg
Water124 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 125. The excerpt below is the record exactly as published.
Whole-wheat or Graham Gems ^ c. Graham flour. | c. milk or water. J tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.