Pettijohn's Breakfast Food
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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 The Institute cook book (1913) by Helen Cramp, page 153. The excerpt below is the record exactly as published.
PETTIJOHN'S BREAKFAST FOOD 1 cup cereal 3 cups water li/2 teaspoons salt Stir the cereal into boiling salted water; allow it to boil for five minutes and place Lq cooker over night. RALSTON'S BREAKFAST FOOD Vz cup cereal 3 cups water 1 teaspoon salt Allow the water to boil hard, add salt and slowly stir In the breakfast food, being careful not to aUow it to lump. Boil slowly for five minutes and place in the cooker over night. BOILED RICE V2 cup rice 2Vi cups water 1 teaspoon salt Clean and wash the rice; then stir it into boiling salted water and allow to boil five minutes. Place the kettle in the cooker and allow it to remaia for three hours or over night. ' RICE AKD FIGS Cook the rice the same as Boiled Rice, adding just before placing in the cooker a cup of figs which have been washed, stemmed and cut into small pieces. Dates may be used in the same manner. ROLLED WHEAT 1 cup wheat 2V2 cups water 1 teaspoon salt Have the water boiling directly over the fire. When it boils rapidly stir the cereal in with a fork to prevent lumping. Let it boil slowly five minutes; place in the cooker and let it remain for four or five hours, or over night. 416 ar'ote, FIRELESS COOKERY CREAM OF WHEAT Vz cup cream of wheat 3 cups water 1/2 teaspoon salt
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