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 flour and ice-cold water together for five minutes.
Pour the batter into well-greased gem pans, filling them halfway.
Bake
Let them sit on the stove for one minute.
Bake in a very hot oven at 400°F (200°C) for 30 minutes or until brown.
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.
Explore the science
What each ingredient does
- Graham flour
- Forms the batter's structure, and its bran gives the gems a coarse, nutty texture.
The step that matters
Bake in a very hot oven. The water in the batter turns to steam quickly in a very hot oven, pushing the batter up and setting it into light gems. A cooler oven gives flat, dense results.
“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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