vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cream of Wheat
From Atlanta women's club cook book, 1921
Serves 2
Presented as published in 1921. 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
214Calories
6 gProtein
44 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories214 kcal
Protein6.2 g
Carbohydrates44 g
Fiber1.9 g
Sugars0.2 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium927 mg
Potassium70 mg
Calcium218 mg
Iron17 mg
Magnesium23 mg
Phosphorus60 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A785 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate209 mcg
Choline14 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 18. The excerpt below is the record exactly as published.
CREAM OF WHEAT. 1/2 cup cream of wheat. 21/2 cups water. 1/2 t-spoon salt
Cook this with the app: pantry check, scaling, and the assistant.