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Cracked Wheat
From Lessons in cooking through preparation of meals, 1912
Serves 2
Requires long cooking but is very delicious.
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
Sodium1659 mg
Potassium384 mg
Calcium325 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 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 79. The excerpt below is the record exactly as published.
CRACKED WHEAT — CREAM AND SUGAR JELLY OMELET DRY TOAST COFFEE Cracked Wheat Into I quart of boiling water stir i c cracked wheat ; add yz t salt
Cook this with the app: pantry check, scaling, and the assistant.