Cream of Wheat Moulds
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
1333Calories
35 gProtein
280 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories1333 kcal
Protein35 g
Carbohydrates280 g
Fiber18 g
Sugars1.9 g
Total Fat7.1 g
Saturated Fat1.1 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium4699 mg
Potassium525 mg
Calcium1856 mg
Iron122 mg
Magnesium136 mg
Phosphorus575 mg
Zinc3.2 mg
Copper0.4 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)2.3 mg
Niacin (B3)40 mg
Folate468 mcg
Choline65 mg
Caffeine0 mg
Water788 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 75. The excerpt below is the record exactly as published.
CREAM OF WHEAT MOULDS. 1 quart boiling water. 1 teaspoon salt. Yz cup cream of wheat, or 24 CUP if the pudding is to be eaten hot
Cook this with the app: pantry check, scaling, and the assistant.