Cream of Wheat
From Domestic science (Clark, Cornell home economics), 1911
Serve with milk and sugar, or cool and serve with pieces of dates or figs.
Presented as published in 1911. 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
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 83. The excerpt below is the record exactly as published.
cream of wheat. In like manner, from each cereal there are many preparations. Cereals grow in different climates, from cold regions where barley is raised, to warm climates, the south- ern states and India, where rice grows. They are threshed, winnowed, hulled and ground for the market. Cereals are very nutritious and cheap food. They must be thoroughly cooked. The time allowed in the recipe on packages of cereals is usually not sufficient. They contain much cellulose in proportion to other ingredients, and for that reason require long cooking. The nature of the starch grains of each cereal makes a difference in the time of cooking. Cooking, as weU as softening the cellulose, also develops the flavor, bursts the starch cells, and softens the gluten. The fireless cooker is very good for cooking oatmeal. Cereals should generally be cooked in a double boiler, and in boiling salted water. They may be cooked first directly over heat for 10 or 15 m., and then placed in a double boiler. In this case they require watching at first. Cereals may be served hot or cold, boiled, steamed or fried, in cakes, muffins, puddings, etc. They are more digestible when eaten with fruit or bread, — something which must be masticated. Cream of Wheat — Home Recipe. Put the water for the cereal with the salt in the top part of the double boiler, and place it directly over the heat; when this water boils, stir in the cereal gradually; put the two CEREALS 209 parts of the double boiler together, and cook unta done. To hasten the cooking of the cereal, cook it directly over the heat for 10 or 15 m., and then cook in double boiler till done. Cereals requiring long cook- ing may be soaked first in cold water. Cereals re- quire thorough cooking. Oatmeal should be cooked 10 or 15 m. by direct heat and then from 45 to 60 m. in double boiler. School Recipe. Cream of wheat, i c; water; 1 r. tsp. salt; 1 r. tbsp. cereal
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Cook this with the app: pantry check, scaling, and the assistant.