Cracked Wheat
From Science of food & cookery, 1921
Presented as published in 1921. 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
1132Calories
27 gProtein
248 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1132 kcal
Protein27 g
Carbohydrates248 g
Fiber27 g
Sugars2.3 g
Total Fat7.2 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat3.3 g
Cholesterol0 mg
Sodium4485 mg
Potassium769 mg
Calcium650 mg
Iron68 mg
Magnesium209 mg
Phosphorus553 mg
Zinc4.7 mg
Copper0.6 mg
Manganese4.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K2.5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)23 mg
Folate292 mcg
Choline65 mg
Caffeine0 mg
Water785 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 125. The excerpt below is the record exactly as published.
CRACKED WHEAT i cup cracked wheat 4 cups boiling water (or more) I teaspoon salt Follow general rules for cooking the grain, as given above. ROLLED OATS i cup rolled oats 3 cups boiling water Scant i teaspoon salt Proceed the same as for cracked wheat. CORN MEAL MUSH i cup corn meal -)4 cup cold water 2l/2 cups boiling water i teaspoon salt
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