Whole-Wheat or Graham Gems, or Puffs

Ingredients

• 2 cups of whole-wheat flour
• 1/2 teaspoonful salt
• 1 tablespoonful sugar
• 2 eggs
• 1 cup milk
• 1 cup water

Method

1. 1

   Mix flour, salt, and sugar.

2. 2

   Add milk to beaten yolks, then water, and stir into dry mixture.

3. 3

   Add beaten whites and bake in hot gem pans for thirty minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 60. The excerpt below is the record exactly as published.

1 teaspoonful salt. 1 pint boiling milk. When cool, add two eggs^ beaten separately. Bake in a shallow earthen dish in a very hot oven, and serve in the dish, like a pudding. Hoe Cake (without Soda). Boiling milk or water enough to scald it. 1 cup white corn meal. 3^ teaspoonful salt. 1 teaspoonful sugar (if you like). Make it thick enough not to spread when put on the griddle. Grease the griddle with salt pork, drop the mix- ture on with a large spoon. Pat the cakes out till about half an inch thick ; cook them slowly, and when browned put a bit of butter on the top of each cake and turn over. They cannot cook too long, provided they do not burn. Sometimes the dough is put on in one large cake, and as soon as browned underneath is turned over upon a freshl}^ greased place ; the thin, crisp crust is peeled off with a knife, laid on a hot plate, and spread with butter, and 94 The Boston Cook Book. when another brown crust has formed, the cake is turned again, the crust is removed and buttered, and so on until the cake is all browned. These crisp, buttered crusts are served piled together and cut in sections. E-ice Crusts. (Miss Ward.) Cook one cup of cold boiled rice in the double boiler in milk enough to make a thin mixture, and until the rice is very soft. Add one tahlespoonful of sugar ^ a little salt, one egg, and flour enough to make it hold together. Spread on the pan, having the mixture one third of an inch thick. Bake in a hot oven. Split and eat with syrup. Rice or Hominy Drop Cakes. One cup of boiled hominy or rice, and one egg. If the hominy be cold, heat in a farina kettle with one tablespoon- ful of water, and stir till it is softened. Beat yolk and white separately ; add one saltspoonful of salt. Drop in tablespoonfuls on a well-buttered pan, and bake brown in a hot oven. Breakfast Puffs, or Pop-overs. 1 cup flour. 1 saltspoonful salt. 1 cup milk. 1 egg, yolk and white beaten sep- arately. Mix the salt with the flour ; add part of the milk slowly, until a smooth paste is formed ; add the remainder of the milk with the beaten yolk, and lastly the white beaten to a stiff froth. Cook in hot buttered gem pans or earthen cups in a quick oven half an hour, or until the puffs are brown and well popped over. Rye Gems, or Shells (without Soda). ^ cup rye meal. cup flour. 1 saltspoonful salt. 2 eggs. 1 tablespoonful sugar. 1 cup milk. Mix the meal, flour, and salt. Beat the yolks ; add the sugar and milk. Stir this into the dry mixture ; add the The Boston Cook Book. 95 whites, beaten stiff. Bake in iron gem pans, or stone cups, thirty to fort}^ minutes. One cup of mixed rye meal^ white corn meal, and whole-wheat flour ^ in about equal pro- portions, may be used in the same way. This receipt makes six gems. Whole- Wheat or Graham Gems, or Puflfs. {A. TT.) 2 cups of whole-wheat flour. ^2 teaspoonful salt. 1 tablespoonful sugar. 2 eggs, beaten separately. 1 cup milk. 1 cup water

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