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Cracked or Rolled Wheat
From The Cook County cook book, 1912
Serves 4
Excellent for constipation or biliousness.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 7. The excerpt below is the record exactly as published.
CRACKED OR ROLLED WHEAT.— In 2 qts. of boiling water, stir 1 pt. of cracked wheat, and ^ teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.