Cream of Wheat

Name: Cream of Wheat
Ingredients: 1 quart boiling water; 1/2 cup cream of wheat; 1 teaspoon salt

From Efficiency in home-making and first-aid to good cooking, 1915

Presented as published in 1915. 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

1122Calories

29 gProtein

237 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories1122 kcal

Protein29 g

Carbohydrates237 g

Fiber15 g

Sugars1.6 g

Total Fat6.3 g

Saturated Fat1 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol0 mg

Sodium4627 mg

Potassium435 mg

Calcium1440 mg

Iron103 mg

Magnesium110 mg

Phosphorus428 mg

Zinc2.4 mg

Copper0.2 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.9 mg

Niacin (B3)32 mg

Folate397 mcg

Choline52 mg

Caffeine0 mg

Water781 g

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 59. The excerpt below is the record exactly as published.

CREAM OF WHEAT. 1 quart boiling water. }i cup cream of wheat. 1 teaspoon salt

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