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Breakfast

Ceacked Wheat

A porridge made from soaked wheat cooked like oatmeal, 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 ↓

Ceacked Wheat

Ingredients

Directions

Prepare

  1. Soak the wheat overnight in cold water.

  2. Use about 1 quart of water for 1 cup of wheat.

Cook and serve

  1. Cook the soaked wheat as you would oatmeal until thoroughly done.

  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

Wheat
Provides the grain that swells and softens into the porridge.
Cold water
Hydrates the wheat during soaking and cooking so the grains swell and soften.
Sugar
Adds sweetness to the finished porridge.
Cream
Adds richness and a smooth, creamy mouthfeel when served.

The step that matters

Cook the soaked wheat until thoroughly done. Wheat kernels stay firm and chewy until their starch gelatinizes and the grains fully soften with enough water and heat. Undercooked grains are the usual failure.

“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.

More cracked wheat recipes

Porridge 45Pudding 14Griddles 3Oatmeal and Porridge 3 See all 14 →

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