CREAM OF WHEAT
From Household science and arts, 1913
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
1544Calories
42 gProtein
323 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories1544 kcal
Protein42 g
Carbohydrates323 g
Fiber20 g
Sugars2.3 g
Total Fat7.9 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium4772 mg
Potassium614 mg
Calcium2272 mg
Iron142 mg
Magnesium162 mg
Phosphorus723 mg
Zinc3.9 mg
Copper0.5 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2.6 mg
Niacin (B3)48 mg
Folate539 mcg
Choline79 mg
Caffeine0 mg
Water794 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 20. The excerpt below is the record exactly as published.
Cream of Wheat Ic. 4 c. IJ ts. 45 m. Fine Hominy . Ic. 4 c. li ts. 60 m. Coarse Oatmeal ' 1 c. 4ic. li ts. . 5h. Cracked Wheat Ic. 4 c. li ts. 5h. Rice (steamed) . Ic. 3 c. li ts. 45 to 60 m. Corn-meal Mush . Ic. 3 to 3i c. lits. 3h. RECIPE 51. 1 c. rolled oats i ts. salt 3 c. boiling water ROLLED OATS Pick over the oats and remove any par- ticles of dirt. Put the boiling water and salt into the upper part of a double boiler and sprinkle in the oats. Cook it over fire for ten minutes, stirring it constantly. Cover it and cook it thirty minutes longer over boiling water. , Digitized by Google CEREALS 57 RECIPE 53. 1 c. cream of wheat i ts. salt 4 e. boiling water
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