Cream of Wheat with Raisins
From Student's manual in household arts, 1915
A small baked apple or baked pear may be served with the cereal in winter when fresh fruit is scarce.
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
1413Calories
33 gProtein
323 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1413 kcal
Protein33 g
Carbohydrates323 g
Fiber16 g
Sugars126 g
Total Fat3.7 g
Saturated Fat0.7 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium1517 mg
Potassium1775 mg
Calcium1801 mg
Iron80 mg
Magnesium176 mg
Phosphorus781 mg
Zinc3.8 mg
Copper1 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K6.6 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)34 mg
Folate289 mcg
Choline75 mg
Caffeine0 mg
Water527 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 14. The excerpt below is the record exactly as published.
Cream of Wheat with Raisins. i C. Cream of Wheat § t. salt 2 C. water i C. Sultana raisins
Cook this with the app: pantry check, scaling, and the assistant.