{"id":6072,"slug":"wheat-bran-gems","title":"Wheat bran gems.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two cups of wheat bran","one cup of whole wheat flour","one teaspoonful of baking soda","one-half cup of molasses","three tablespoonfuls of hot milk","three tablespoonfuls of boiling water"],"ingredients_norm":["wheat bran","whole wheat flour","baking soda","molasses","hot milk","boiling water"],"steps":["Make a batter with two cups of wheat bran, one cup of whole wheat flour, one teaspoonful of baking soda, one-half cup of molasses, three tablespoonfuls of hot milk, and three tablespoonfuls of boiling water.","Put the dough in buttered gem pans, and cook for about twenty-five minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w116:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"60533f1175b8d350432ae109bfd722c29a31839b0d65a7176e731997270287fe","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/wheat-bran-gems"}