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 well-greased gem pan on the stove.
Bake
Pour the batter into the hot pan.
Bake in a very hot oven at 400°F (200°C) for 40 minutes, checking the heat as they near completion.
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, providing the bulk that sets as the batter bakes.
- Water or milk and water
- Hydrates the meal so it forms a batter and turns moist during baking.
The step that matters
Preheat the gem pan before pouring the batter. Pouring batter into a hot, greased pan starts the crust setting at once, helping the gems release cleanly and brown instead of sticking and 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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