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
Stir Graham meal, water (or milk and water), and salt briskly for 1–2 minutes in a bowl.
Preheat a well-greased gem pan on the stove.
Bake
Pour the batter into the hot gem pan.
Bake the gems in a very hot oven at 400 °F (200 °C) for 40 minutes.
Check the gems toward the end to ensure they are baking 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 and gives them their coarse, hearty texture.
- Water
- Hydrates the meal so it forms a batter that bakes into a set, moist crumb.
The step that matters
Pour the batter into the hot gem pan. Batter poured into a preheated, greased pan begins to set at the edges right away. This helps the gems rise, form a crust, and release cleanly from the pan.
“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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