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.
Prepare
Preheat the oven to 400°F (200°C).
Grease the gem pans well and place them in the hot oven to heat.
Bake
In a bowl, mix tepid water, salt, and enough Graham flour to create a thick batter that drops heavily from a spoon.
Pour the batter into the hot gem pans and bake until golden 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
- Provides the structure of the gems as its starches and bran set during baking.
- Tepid water
- Hydrates the flour so it forms a thick batter that bakes into a set crumb.
The step that matters
Pouring the batter into hot pans. Pans preheated in the hot oven start the batter cooking on contact, which helps the gems rise and brown rather than spread and turn pale. Greasing them well keeps the gems from sticking.
“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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