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.
Prepare
Stir the Graham meal, water (or milk and water), and coarse sea salt briskly for 1-2 minutes.
Preheat a well-greased gem pan on the stove.
Pour the batter into the hot gem pan.
Bake
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
- Forms the main body of the batter and gives the gems their coarse, hearty structure.
- Water
- Hydrates the Graham meal so it forms a batter that sets into a moist crumb.
The step that matters
Pour the batter into the hot gem pan. The pan must be hot and well greased before the batter goes in. Hot metal starts setting the outside immediately, which helps the gems release cleanly and rise rather than stick and spread.
“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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