Cream of Wheat
From A simple course in home economics for rural schools, 1916
A splendid way of preparing Cream of Wheat, especially for children. Adding dates, figs, or raisins while cooking makes a delicious addition.
Presented as published in 1916. 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
584Calories
25 gProtein
98 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein25 g
Carbohydrates98 g
Fiber4.9 g
Sugars12 g
Total Fat9.4 g
Saturated Fat4.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol29 mg
Sodium1411 mg
Potassium547 mg
Calcium1140 mg
Iron39 mg
Magnesium84 mg
Phosphorus541 mg
Zinc2.6 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)16 mg
Folate142 mcg
Choline70 mg
Caffeine0 mg
Water490 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 16. The excerpt below is the record exactly as published.
Cream of Wheat 1 C. com meal mush 1 C. milk 2 eggs — whites and yolks — beaten separately ^5 C. melted butter 1 t. salt Combine ingredients. Bake in buttered pan in moderate oven. • Serve hot. Cereal Pudding 1 C. cooked cereal 2 C. milk 2 eggs — yolks and whites — beaten separately Simple Courses in Home Economics 45 1 Square Baker's Chocolate, melted i?i 1/3 cup boiling water 1/^ C. sugar (,Add nut meats if desired.) Mix ingredients. Bake in buttered dish, in moderate heat. Serve with whipped cream. Cream of Wheat 1 C. each of milk and water — boiling Add 1/2 t. salt % C. Cream of Wheat. Cook in double boiler 40 to 60 m Add White of 1 egg — beaten stiff
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