Recipes > Breads > Muffins > Graham Gems

Graham Gems


  • 1 pint of milk
  • 1 pint of graham flour


Place on top of the range a frame of "iron-clad" gem-pans to get very hot. Stir the milk and meal together lightly, not trying to make the batter very smooth. Drop a bit of butter into each hot pan, and while it sizzles pour in the batter, and instantly set in the oven; bake twenty minutes. The heat raises the batter to lightness, and the butter gives a savory crust to the little cakes.


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The Century Cook Book (1901).

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