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Cream of Wheat Moulds

A dish made by cooking cream of wheat in salted boiling water, then setting it in moulds to harden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and wheat work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 681 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Cream of Wheat Moulds

Ingredients

Directions

Make the porridge

  1. Bring the water to a rapid boil and add the salt.

  2. Slowly sprinkle in the cream of wheat while stirring to prevent lumps.

  3. Reduce heat and cook for 30 minutes.

Mould and serve

  1. Pour the mixture into a dish rinsed with cold water and let it stand for several hours to harden.

  2. Run a knife around the edges to loosen, then invert to release.

  3. Serve with milk, sugar, and a dash of nutmeg.

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 + wheattop 24% of all pairs
    Smell alikelow
    Cooked together681 recipes

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

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

What each ingredient does

Cream of wheat
Its starch thickens the boiling water into a porridge that sets firm as it cools.
Boiling water
Hydrates the cream of wheat so its starch can swell and thicken the mixture.

The step that matters

Sprinkle the cream of wheat slowly while stirring. Adding grain to boiling water all at once clumps it, because the outer grains swell and seal before the inside hydrates. Slow sprinkling with constant stirring keeps the mixture smooth and evenly thickened.

“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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