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Graham Gems

A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).

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A historical recipe

A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source Public domain in the USA
Credit

From A handbook of invalid cooking, by Mary A. Boland (1893). Digitised by Project Gutenberg, eBook #54568 (https://www.gutenberg.org/ebooks/54568). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Ingredients 7 ingredients

  1. 1 Cup of milk
  2. ½ Teaspoon of salt
  3. ½ Cup of white flour
  4. 1 Cup of Graham flour
  5. 2 Tablespoons of sugar
  6. 1 Teaspoon of cream of tartar
  7. 1 Tablespoon of melted butter

Possible health benefits

General information, not medical advice.

  1. Wheat flour High in manganese · High in selenium · Source of folate · +2

    High in manganese · 0.8 mg per 100 g, 40% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    High in selenium · 40 µg per 100 g, 72% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Source of folate · 33 µg per 100 g, 17% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 18% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of protein · 12 g per 100 g, 13% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Wheat flours, bread, unenriched”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. 1 Cup of milk.
  2. ½ Teaspoon of salt.
  3. ½ Cup of white flour.
  4. 1 Cup of Graham flour.
  5. 2 Tablespoons of sugar.
  6. 1 Teaspoon of cream of tartar.
  7. ½ Teaspoon of soda (slightly scanted).
  8. 1 Tablespoon of melted butter.
  9. Sift and measure the Graham flour, add the cream of tartar, soda, and white flour, and sift again.
  10. Mix the milk, salt, and sugar together, and stir it into the flour;
  11. last, put in the melted butter, beat for a minute, and then drop a spoonful in each division of a roll gem-pan, which should be well buttered, and made very hot on the top of the stove.
  12. Bake in a hot oven from twenty-five minutes to half an hour.
  13. Serve hot.

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