Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Cream of Wheat
From The Cook County cook book, 1912
Serves 2
Thorough stirring to avoid lumps is the secret of success.
A modern interpretation · AI-generated from the original record
Ingredients
- Add 1 teaspoon of salt
- 4 cups of boiling water
- Add Yz cup cream of wheat
Method
Add salt to boiling water, then slowly add cream of wheat while stirring constantly until thick.
Cook for 30 to 45 minutes over hot water.
Nutrition per serving
564Calories
14 gProtein
120 gCarbs
3 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 1. The excerpt below is the record exactly as published.
CREAM OF WHEAT.— Add 1 teaspoon of salt to 4 cups of boiling water. Add Yz cup cream of wheat
Cook this with the app: pantry check, scaling, and the assistant.