
A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Mix with sweet milk to make a thin batter; beat it well. Have the irons well greased; fill two-thirds full and bake in a hot oven. Will bake in from fifteen to twenty minutes.
Preserved exactly as written in the original source
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Mix with sweet milk to make a thin batter
beat it well
Bake in gem-irons; have the irons well greased
fill two-thirds full and bake in a hot oven
Will bake in from fifteen to twenty minutes
Modern guidance to help you succeed with this vintage recipe
The combination of whole grain Graham flour and refined wheat flour creates a balance between nutty flavor and structural strength—the wheat flour's gluten provides lift while the Graham flour adds texture and prevents toughness. Baking powder creates carbon dioxide bubbles that expand in the hot oven, while the well-beaten egg provides protein structure that sets during baking, trapping those bubbles for a light interior. The thin batter allows rapid heat penetration in the cast iron molds, creating a crisp exterior while the interior stays tender.
The dry ingredients can be mixed together and stored in an airtight container for up to 1 week. However, once the wet and dry ingredients are combined, the batter should be baked immediately as the baking powder begins reacting with the liquid right away, and delayed baking will result in dense gems with poor rise.
Store cooled gems in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a zip-top bag for up to 1 month. Reheat frozen gems in a 350°F oven for 8-10 minutes to restore crispness, or toast split gems in a toaster.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients can be mixed together and stored in an airtight container for up to 1 week. However, once the wet and dry ingredients are combined, the batter should be baked immediately as the baking powder begins reacting with the liquid right away, and delayed baking will result in dense gems with poor rise.
Store cooled gems in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a zip-top bag for up to 1 month. Reheat frozen gems in a 350°F oven for 8-10 minutes to restore crispness, or toast split gems in a toaster.