Recipe: Cream of Wheat

In the manufacture of cream of wheat, not only is all the bran removed, as has been stated, but the wheat is made fine and granular. This wheat preparation, therefore, does not require so much cooking to make it palatable as do some of the other cereals; still, cooking it a comparatively long time tends to improve its flavor. When made according to the following recipe it is a very good breakfast dish:

(Sufficient to Serve Six)

  •  1 tsp. salt
  •  4-1/2 c. boiling water
  •  3/4 c. cream of wheat

Add the salt to the boiling water, and when it bubbles sift in the cream of wheat through the fingers, stirring rapidly to prevent the formation of lumps. Cook over the flame for a few minutes until it thickens; then place it in a double boiler and cook for 1 to 2 hours. Serve hot with cream or milk and sugar.

Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)