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Dessert

Cracked Wheat Mould and Cream

A boiled cracked wheat pudding set in a mold, served with cream and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Cracked Wheat Mould and Cream

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Cook the wheat

  1. In a pot, bring 2 cups of water to a boil.

  2. Add 1 cup of cracked wheat and stir.

  3. Reduce heat and simmer for 15-20 minutes until tender.

Set and serve

  1. Pour into a mold and let it set.

  2. Serve with ½ cup of cream and sugar to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Wheat + creamtop 24% of all pairs
    Smell alikelow
    Cooked together681 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Wheat + sugartop 27% of all pairs
    Smell alikelow
    Cooked together2,071 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cracked wheat
Its starch swells and softens as it simmers, giving the pudding its body and chewy texture.
Cream
Adds fat and richness, softening the pudding's flavour and mouthfeel.

The step that matters

Simmer until tender. Cracked wheat must cook long enough for its starch to gelatinise fully; undercooked grains stay hard and grainy, while the pudding needs enough cooked starch to hold its shape when set.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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