Pour boiling water on Graham flour, stirring rapidly till all the flour is wet. Too much stirring makes it tough.
It should be about as thick as can be stirred easily with a strong iron spoon.
Place the dough, with plenty of flour, upon the moulding board, form it into a roll, and slice with a knife into cakes three-fourths of an inch thick, and bake in a hot oven.
Stir into cold water Graham flour enough for a rather soft dough; knead it five minutes, roll three-fourths of an inch thick, and cut into cakes with a common biscuit cutter. Bake from twenty to thirty minutes in a hot oven.
From Health, or, How to Live (1865) by James White