Cracked or Rolled Wheat

Ingredients

• 2 qts. of boiling water
• 1 pt. of cracked wheat
• 1/2 teaspoon of salt

Method

1. 1

   Stir cracked wheat and salt into boiling water.

2. 2

   Cook in a double kettle for 3 hours without stirring.

3. 3

   Mold in dishes and serve hot or cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 6. The excerpt below is the record exactly as published.

teaspoon of salt to 1 qt. of water, bring to boiling point, sprinkle in carefully ^ pt. rye meal, stirring constantly. Cover the sauce- pan, pushing it back on the stove, and cook slowly 1 hr. This should be the consistency of oatmeal breakfast porridge. If rye flour is substituted for rye meal, the mixture will be pasty. Rye Mush is sometimes served with molasses. — Mrs. Chas. Eggleston, Wheel- ing, 111. SAGO GRUEL. — Stand 1 ounce of sago in a pt. of water on the back of the stove for 2 hrs. to soften. Boil for ^ hr., stirring often. Sweeten and flavor to taste, add 1 wineglass of sherry wine and flavor with ginger, lemon juice or nutmeg to taste. — Mrs. Ella Fairchild, Palatine, 111. BALTIMORE SAMP.— This samp is made of white corn. It is very much coarser than grits or fine hominy. Cover the samp with boiling water, let boil 5 or 6 minutes, then drain and rinse. Cover again with boiling water, and let cook on the back uf the range all day, adding boiling water as needed, and shaking the dish occasionally to prevent scorching. When nearly cocked, add a taiblespoon of salt for each qt. of samp. — Mrs. Chas. Ellis, Win- netka, 111. WHEATLET BREAKFAST PORRIDGE. — Wheatlet. Wheatena, Farmose, Yuca, Germia, Wheat Germ, Vitos, and Ral- ston breakfast food, 'may all be cooked as follows: Wheatlet break- fast porridge. — Yz pt. of wheatlet, 1 teaspoon salt. Bring 1 qt. of water to a rapid boil directly over the fire; add teaspoon of salt and sprinkle in f4 pt. of cereal, stirring all the while; stir and boil COOK COUNTY COOK BOOK 15 for about 5 minutes; then stand it in a boiler of boiling water and cook slowly for 30 to 40 minutes. Serve with unskimmed milk. Left over Wheatlet may be used the same as oatmeal or farina. — Mrs. C. E. Rawlins, Glen View, 111. CRACKED OR ROLLED WHEAT.— In 2 qts. of boiling water, stir 1 pt. of cracked wheat

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