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Finer Mill Products of Wheat

A collection of wheat cereal preparations including farina, Graham grits, Graham mush and bran jelly, served as porridges and molded dishes.

From an old cookbook · modernised transcription
By Kellogg, E. E. (Ella Ervilla) · From a historical cookbook (Internet Archive) · 20 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Finer Mill Products of Wheat

Ingredients

Directions

Make the farina

  1. Heat a pint of milk and one of water, or a quart of milk, in the inner cup of a double boiler.

  2. When boiling, stir in five tablespoonfuls of farina moistened evenly with a little milk. Let it boil rapidly until well set, about five to eight minutes.

  3. Place in the outer boiler and cook one hour.

  4. Serve cold or hot with a dressing of cream or fruit juices.

Make the fig sauce and serve

  1. Chop enough good figs to make a cupful.

  2. Stew the figs in a pint of water with a tablespoonful of sugar until they are one homogeneous mass.

  3. Rub through a colander or vegetable press if the figs do not soften readily.

  4. Cook the farina as in the foregoing recipe and serve hot with a fig sauce. Put a spoonful of hot fig sauce on each dish of farina and serve with cream or without dressing.

Make the graham mush

  1. Moisten one pint of good Graham flour with a pint of warm water to make a thin batter.

  2. Pour the batter into a quart of water boiling in the inner cup of a double boiler, adding it slowly so the water does not stop boiling.

  3. When thickened, put into the outer boiler and cook for one hour.

  4. Serve hot with cream or mold in cups previously dipped in cold water and serve with fruit juice.

Nutrition, whole recipe (rough)

774Calories
23 gProtein
10 gFat
150 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Grape1/2 cup (76g)62
Peach1 medium (150g)59
Sugar1 tbsp (12.5g) granulated49
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Kellogg, E. E. (Ella Ervilla). 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. See the original page.

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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  3. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Farina
Swells in boiling liquid and sets into a soft, spoonable body.
Graham flour
Thickens the water into a mush and gives it a nutty, wholesome flavour.
Milk
Adds richness and softness to the farina as it cooks.
Sugar
Adds sweetness and softens the flavour of the cooked grain.

The step that matters

Adding the farina or flour to boiling liquid. Stir it in slowly while the liquid is boiling. Adding it all at once or to cool liquid lets starch clump into lumps that do not smooth out, and a boil that stops delays the starch from thickening evenly.

Swap the peach

How well each one fits the dish's main ingredients (sugar, flour, milk, raisin):

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits about as well
  4. Peachthe original

Fit is the average pairing score against sugar, flour, milk, raisin. Candidates are from the same food group and used in at least 100 recipes.

“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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