Plain Graham Gems
Ingredients
Directions
The book says “a very hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
In a bowl, mix the Graham meal, water (or milk and water), and salt. Stir briskly for 1-2 minutes.
Preheat a gem pan on the stove and grease it well.
Bake
Pour the batter into the hot gem pan.
Bake in a very hot oven at 400°F (200°C) for 40 minutes.
Check the heat towards the end to ensure they bake properly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Graham meal
- Forms the body of the gems, giving them their structure and coarse, nutty texture.
- Water
- Hydrates the Graham meal so it forms a batter that sets in the pan.
The step that matters
Preheat and grease the gem pan before pouring the batter. A hot, well-greased pan starts the outside of the batter setting immediately, so the gems release cleanly and rise with a crisp, browned edge instead of sticking or spreading.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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