Cream of Wheat

Ingredients

• One quart of boiling water
• % of a cup of cream wheat
• 1 teaspoon of salt

Method

1. 1

   Have water boiling in double boiler, stir the wheat in slowly and cook 1 hour.

2. 2

   Serve hot with cream and sugar.

3. 3

   Leave wheat for 1 hour after it is done and it becomes the consistency of jelly, then serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 213. The excerpt below is the record exactly as published.

Cream of Wheat. One quart of boiling water, % of a ctip of cream wheat, 1 tea- spoon of salt. Have water boiling in double boiler, stii the wheat in slowly and cook 1 hour. Serve hot with cream and sii gar. Leave wheat for 1 hour after it is done and it becomes the co] isistency of jellv. then serve. Egg-0-See. Heat Bgg-0-See in the oven and serve hot with crean . and sugar. Malta Vita. Malta Vita may be heated in the oven and serv( d hot with cream and sugar, or eaten cold with cream and sugar, f 3 it is crisp and of delicate flavor. Cream of Wheat. Prepare according to directions; when done, pour in pudding dish. When cold, cut in slices and fry in butter. Serve f r breakfast. Cracked Wheat. Two cups of cracked wheat, 1 quart cold water, 1 U aspoon salt. Cover wheat with 2 quarts of cold water and soak 6 hour? , then drain off water and put 1 quart of cold water in double boil 3r ; when it comes to boiling point add the wheat and salt. If water Decomes too reduced add hot water. Simmer 3 hours. Serve hot witl i cream and sugar. Steamed Oatmeal. Allow 1 quart of cold water for each cup of oatme?*l and 1 tea- spoon of salt. Put in double boiler, over cold water, gradually steam 1% hours after it begins cooking. Serve hot with sugar and cream. Oat Flakes. One quart of boiling water, 1 coffee cup of oat flakes, ^ tea- spoon of salt. Have water in double boiler ; when boiling hot grad- ually sprinkle in the flakes, add the salt and stir frequently. Cook 2 hours and serve with sugar and cream. Shredded Wheat Biscuit. Serve biscuit cold with sugar and cream. 23 (363) 354 KENTUCKY RECEIPT BOOK. Force. Force may be heated in the oven and served with sugar and cream, or Force may be served cold if preferred. Scbtch Oatmeal. Take 1 cup of coarse oatmeal, 5 cups of boiling water, 1 tea- spoon of salt. Pick over oatmeal carefully and put in double boiler with the hot water and salt. Simmer 9 hours and do not stir after it begins cooking. Replenish with hot water if it becomes too reduced. Serve hot with rich cream and sugar. Oatmeal Oruel. Mix together 2 tablespoons of oatmeal, ^A teaspoon of salt, 1 tea- spoon granulated sugar and 1 cup of boiling water. Cook 30 minutes and strain through a fine sieve. Add 1 cup of milk and bring to boiling point. Gommeal Gruel. One quart of boiling water, 2 tablespoons of sifted commeal, a little salt. Cook 20 minutes, stir often; if too thick add hot water. Oat Flakes. Two coffee cups of oat flakes, 1 quart of boiling water, 1 tea- spoon of salt. Put water in double boiler with the salt, stir in the oat flakes. Boil 1 hour, stirring constantly. Serve hot with sugar and cream. To Cook Oatmeal. Take 1 large coffee cup of oatmeal and put in double boiler with 1 quart of cold water; simmer 9 hours. If water becomes too re- duced add enough hot water to thin the oatmeal and add 1 teaspoon of salt

Cook this with the app: pantry check, scaling, and the assistant.