Crystal Wheat
From Every-day dishes and every-day work, 1897
Crystal wheat may also be cooked by placing the required quantity of both water and grits in a stone baking-jar or kettle.
Presented as published in 1897. 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
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 91. The excerpt below is the record exactly as published.
CRYSTAL WHEAT. Crystal Wheat is a preparation of wheat in which the entire kernel is preserved, the grain having been subjected only to processes of thorough cleaning, with- out the removal of any portion of the bran or the sac- rifice of any of its nutritive elements. In the process of manufacture the grain is exposed to a cooking heat for several hours, so that it is thoroughly cooked. The simple addition of water, with a little heat for a length of time sufiicient to give the particles an opportunity to absorb the necessary amount of moisture, is all that is necessary to prepare it for the table^ RECIPES. Crystal Wheat.— Into a pint of boiling water in the inner cup of a double boiler, sprinkle an equal measure (one pint) of crystal whea
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Cook this with the app: pantry check, scaling, and the assistant.