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Ckacked Wheat

A simple porridge made by soaking and cooking cracked wheat, served with sugar and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream 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 ↓

Ckacked Wheat

Ingredients

Directions

Prepare

  1. Soak the cracked wheat in cold water overnight.

Cook and serve

  1. Drain and cook the soaked wheat in fresh water over medium heat until thoroughly done, similar to oatmeal.

  2. Serve with sugar and cream.

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. Sugar + creamtop 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
Forms the porridge body; cooking softens the grains into a thick, creamy texture.
Cold water
Hydrates the wheat during the overnight soak so it cooks evenly and softens.

The step that matters

Cooking until thoroughly done. Cracked wheat needs enough time in simmering water for the starch to gelatinize and the grains to soften fully. Stopping early leaves a gritty, chalky texture.

“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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