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Cracked Wheat
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
Sodium2243 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 The national course in home economics (1917) by Ruth Allen Beezley, page 306. The excerpt below is the record exactly as published.
CRACKED WHEAT. To four small cupfuls of boiling water stir in one cupful of cracked wheat and a scant teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.