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Cracked Wheat Pudding
From The new home cook book, 1896
Serves 2
Thus you have two desserts with but little trouble. Very palatable and nutritious.
Presented as published in 1896. 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
53Calories
1 gProtein
12 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein0.7 g
Carbohydrates12 g
Fiber0.2 g
Sugars11 g
Total Fat0.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium20 mg
Potassium26 mg
Calcium16 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.3 mcg
Choline0.3 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 85. The excerpt below is the record exactly as published.
CEACKED WHEAT PUDDING. Mrs. A. M. Lewis. Cook cracked wheat enough for two meals ; stir in a few minutes before taking up, raisins, dates, or any dried fruit ; next day prepare a custard as usual
Cook this with the app: pantry check, scaling, and the assistant.