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Cream of Wheat
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
107Calories
3 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories107 kcal
Protein3.1 g
Carbohydrates22 g
Fiber1 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium464 mg
Potassium36 mg
Calcium110 mg
Iron8.4 mg
Magnesium12 mg
Phosphorus30 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A392 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.2 mg
Folate105 mcg
Choline6.8 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 153. The excerpt below is the record exactly as published.
CREAM OF WHEAT Vz cup cream of wheat 3 cups water 1/2 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.