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Cream of Wheat

A hot porridge made by cooking cream of wheat in boiling water with salt.

From an old cookbook · modernised transcription
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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

Ingredients

Directions

  1. Pour boiling water into a saucepan and place it over heat.

  2. When the water boils, slowly sprinkle in the cream of wheat while stirring constantly, then add the salt.

  3. Reduce heat and let the mixture simmer for 10 minutes.

  4. Alternatively, cook in a double boiler for 20 minutes.

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 swells and thickens the hot water into a smooth, spoonable porridge.
Boiling water
Hydrates the grain so its starch can gelatinize and set the texture.

The step that matters

Sprinkling the cream of wheat into boiling water. Adding the grain slowly while stirring constantly separates the particles so they hydrate evenly. Dumping it in at once forms lumps with dry centers that are hard to smooth out.

“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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