Graham Gems
Ingredients
Directions
The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Combine 1 quart Graham flour with enough water to make a batter slightly thicker than pancake batter.
Add ¼ teaspoon salt and stir briskly for a few minutes.
Preheat gem pans on the stove until hot.
Bake
Pour the batter into the hot gem pans and bake in a very hot oven (400 °F / 200 °C) until they rise immediately.
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
- Provides the starch and protein that set the batter's structure as it bakes.
The step that matters
Pour the batter into the hot gem pans and bake in a very hot oven. Hot pans and a very hot oven turn the batter's water to steam quickly, so the gems rise before the structure sets. A cool pan or oven gives flatter 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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