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Cracked Wheat Pudding
From With a saucepan over the sea, 1902
Serves 5
Serve as a pudding for supper or lunch.
Presented as published in 1902. 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
493Calories
19 gProtein
87 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein19 g
Carbohydrates87 g
Fiber14 g
Sugars11 g
Total Fat10 g
Saturated Fat4.7 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol98 mg
Sodium111 mg
Potassium741 mg
Calcium293 mg
Iron4.3 mg
Magnesium150 mg
Phosphorus574 mg
Zinc4.2 mg
Copper0.5 mg
Manganese3.6 mg
Vitamin D2.3 mcg
Vitamin C5.1 mg
Vitamin A95 mcg
Vitamin E0.9 mg
Vitamin K2 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.8 mg
Folate39 mcg
Choline126 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 60. The excerpt below is the record exactly as published.
quart of cracked wheat in i quart of 180 With a Saucepan over the Sea water, with a pinch of sah, slowly, until soft. Add I quart of milk, and stir it until as thick as cream. Take off the fire, strain it, add sugar and nutmeg to taste, and 2 tablespoonfuls of washed currants. Stir again over the fire until the fruit is soft, add the beaten yolks of 2 eggs and take off. Serve cold in a bowl for supper or lunch. LINCOLNSHIRE FRUMENTY. Stir I quart of wheat mush over the fire with 2 quarts of milk
Cook this with the app: pantry check, scaling, and the assistant.