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Chacked Wheat Mush

A thin porridge of cracked wheat grits cooked in boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Chacked Wheat Mush

Ingredients

Directions

  1. Gradually stir the cracked wheat grits into the boiling water until a thin mush forms.

  2. Continue boiling very moderately for 1 to 2 hours, or 5 to 6 hours if the grits are ground very coarse.

  3. Use a double boiler to prevent burning or scorching.

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

What each ingredient does

Cracked wheat grits
Provide the starch that thickens the water into a porridge as they cook.

The step that matters

Cooking very moderately over long hours. Gentle, slow simmering lets the grits fully soften and thicken without scorching on the bottom of the pan, which would give a burnt taste. Coarse grits need the longer time to become tender.

“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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