Cream of Wheat
From Two hundred tested recipes, 1920
Presented as published in 1920. 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
843Calories
27 gProtein
171 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories843 kcal
Protein27 g
Carbohydrates171 g
Fiber9.8 g
Sugars1.3 g
Total Fat3.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium2652 mg
Potassium368 mg
Calcium1695 mg
Iron78 mg
Magnesium115 mg
Phosphorus590 mg
Zinc3.1 mg
Copper0.6 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)32 mg
Folate283 mcg
Choline54 mg
Caffeine0 mg
Water971 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 5. The excerpt below is the record exactly as published.
CREAM OF WHEAT Cream of wheat, I cup; salt, 1 teaspoon; water, 4 cups
Cook this with the app: pantry check, scaling, and the assistant.