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Wheat Germ
From The household cook book, 1902
Serves 1
It is doubtful if it is wholesome cooked in the short time directed on the packages.
Presented as published in 1902. 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
470Calories
19 gProtein
87 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories470 kcal
Protein19 g
Carbohydrates87 g
Fiber11 g
Sugars0.4 g
Total Fat7.3 g
Saturated Fat1.2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat4.1 g
Cholesterol0 mg
Sodium1979 mg
Potassium609 mg
Calcium250 mg
Iron27 mg
Magnesium159 mg
Phosphorus534 mg
Zinc7.4 mg
Copper0.5 mg
Manganese7.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.8 mg
Folate257 mcg
Choline9.2 mg
Caffeine0 mg
Water295 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 222. The excerpt below is the record exactly as published.
WHEAT GERM — Use 1^ cups boiling water, ^ teaspoon salt, and ^ cup wheat germ
Cook this with the app: pantry check, scaling, and the assistant.