Oatmeal and Graham Gems
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the batter
Mix equal parts of fine Irish oatmeal, milk, and water to form a thick batter.
Bake
Fill hot gem pans with the batter.
Bake in a 400°F (200°C) oven until golden.
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
- Fine irish oatmeal
- Provides starch and body that thicken the batter and help the gems hold their shape.
- Milk
- Adds moisture and milk sugars and proteins that help the gems brown in the oven.
The step that matters
Filling the hot gem pans. Batter poured into hot pans starts to set and crust on contact, which helps the gems rise and keep their shape. Cold pans let the batter spread and bake up 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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