vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
How to Boil Wheatena
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
600Calories
17 gProtein
129 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories600 kcal
Protein17 g
Carbohydrates129 g
Fiber14 g
Sugars1.6 g
Total Fat4.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium1083 mg
Potassium472 mg
Calcium653 mg
Iron34 mg
Magnesium119 mg
Phosphorus335 mg
Zinc3.5 mg
Copper0.2 mg
Manganese3.9 mg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E2.5 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate169 mcg
Choline12 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 429. The excerpt below is the record exactly as published.
How to Boil Wheatena Put one cup wheatena on stove, add to that four cups boiling water; stir until thick, season with salt according to taste. Cook on a slow fire — tightly covered — from thirty to forty-five minutes (if it gets too thick, add some more water), stir until nice and creamy, then add some butter
Cook this with the app: pantry check, scaling, and the assistant.