Graham Gems
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Mix graham flour, white flour, and salt with enough water to create a batter thicker than pancake batter.
Grease gem tins.
Heat the tins on top of the stove.
Bake
Pour the batter into the heated tins.
Bake for 25 minutes at 400°F (200°C).
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 coarse, nutty body and structure that gives these gems their character.
- White flour
- Adds gluten-forming structure so the batter holds its shape while baking.
The step that matters
Heat the tins before adding the batter. Pouring batter into hot tins starts the outside setting and browning immediately, which helps the gems rise and release cleanly instead of sticking or spreading.
“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.
More graham gems recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.