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Cracked or Rolled Wheat

A simple porridge made by boiling cracked or rolled wheat with water and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cracked or Rolled Wheat

Ingredients

Directions

Cook the wheat

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

  2. Stir in 1 pint of cracked wheat and ½ teaspoon of coarse sea salt.

  3. Use a farina boiler or double kettle to cook for 3 hours without stirring.

Shape and serve

  1. Once done, mold the wheat into dishes.

  2. Serve hot or cold with fruit sauce, or cream and sugar.

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
Provides the bulk of the porridge, thickening as its starch swells and softens during cooking.
Boiling water
Hydrates the wheat so its starch can swell and the grains become tender.

The step that matters

Cooking for 3 hours without stirring. The wheat needs long, gentle heat to swell fully and thicken. Leaving it undisturbed in a double boiler or farina kettle helps the grains cook evenly and keeps the porridge from breaking up or scorching.

“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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