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.
Make the batter
Mix the Graham meal, water (or milk and water), and salt in a bowl.
Stir briskly for 1-2 minutes.
Bake
Preheat a well-greased gem pan on the stove.
Pour the batter into the hot gem pan.
Bake in a very hot oven at 400°F (200°C) for 40 minutes.
Check the gems towards 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
- Provides the main structure and body, as its coarse bran and starch set the batter as it bakes.
- Water or milk and water
- Hydrates the Graham meal to form the batter, and milk adds some browning and tenderness.
The step that matters
Preheat the gem pan before pouring in the batter. A hot, greased pan starts setting and browning the batter's outer surface on contact, which helps the gems release cleanly and rise well. A cold pan lets the batter soak in and stick.
“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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