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.
Make the batter
Mix Graham meal, water (or milk and water), and salt in a bowl.
Stir briskly for 1–2 minutes.
Bake
Preheat a gem pan on the stove and grease it well.
Pour the batter into the hot gem pan.
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 bulk of the gems and gives them their coarse, hearty texture.
- Water or milk and water
- Hydrates the meal into a batter and supplies the moisture that turns to steam in the oven.
The step that matters
Pour the batter into the hot, greased gem pan. Batter that meets a hot, greased surface begins to set immediately, which helps the gems rise and release cleanly from the pan. A cold pan lets the batter spread and stick.
“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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