vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cream of Wheat
From The Cook County cook book, 1912
Serves 2
Thorough stirring to avoid lumps is the secret of success.
Presented as published in 1912. 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
564Calories
14 gProtein
120 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories564 kcal
Protein14 g
Carbohydrates120 g
Fiber7.1 g
Sugars0.7 g
Total Fat3.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium2575 mg
Potassium195 mg
Calcium513 mg
Iron49 mg
Magnesium48 mg
Phosphorus127 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A785 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)18 mg
Folate337 mcg
Choline26 mg
Caffeine0 mg
Water390 g
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.