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Dessert

Wheat Gems

A wheat flour batter with water, milk, and salt baked in hot pans.

From an old cookbook · modernised transcription
By Hatfield (Mass.). Congregational Church · From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Wheat Gems

Ingredients

Directions

Prepare

  1. Combine 2 cups water, 1 cup milk, 3 cups entire wheat flour, and little salt.

  2. Heat gem pans very hot on top of stove.

  3. Fill pans even full with batter.

Bake

  1. Place pans on grate of hot oven.

  2. Let remain ten minutes.

  3. Bake quickly thirty minutes on bottom of oven.

By Hatfield (Mass.). Congregational Church. Recipe from a historical cookbook (Internet Archive).

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. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Entire wheat flour
Provides the main structure, which sets as the batter bakes into a firm gem.
Water
Hydrates the flour so its starch and gluten can form the batter and set in the oven.

The step that matters

Heat the gem pans very hot before filling. Batter poured into very hot pans starts setting on contact, which helps the gems rise and form a crisp shell. Batter in cool pans spreads and bakes pale and dense.

“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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