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Cracked or Boiled Wheat

Name: Cracked or Boiled Wheat
Yield: 4 servings
Ingredients: one pint of cracked wheat; two quarts boiling water; half teaspoon of salt

From Temperance cook book, 1887

Serves 4

Preferably use rolled wheat.

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

566Calories

14 gProtein

124 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories566 kcal

Protein14 g

Carbohydrates124 g

Fiber14 g

Sugars1.1 g

Total Fat3.6 g

Saturated Fat0.6 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.7 g

Cholesterol0 mg

Sodium1368 mg

Potassium384 mg

Calcium324 mg

Iron34 mg

Magnesium105 mg

Phosphorus276 mg

Zinc2.4 mg

Copper0.3 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K1.2 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.8 mg

Niacin (B3)11 mg

Folate146 mcg

Choline33 mg

Caffeine0 mg

Water392 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 143. The excerpt below is the record exactly as published.

CRACKED OR BOILED WHEAT. In two quarts boiling water, stir one pint of cracked wheat, half teaspoon of salt

Cook this with the app: pantry check, scaling, and the assistant.