CookEat Recipe
Wheatena Porridge with Cream and Sugar
Wheatena hot cereal simmered briefly in equal volumes of water and milk, with cream and sugar served separately. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0152. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected plain contemporary granular Wheatena. Stir continuously while adding it and continue gentle cooking until fully hydrated; source five minutes is a guide. Serve cream and sugar separately. Limites : The historical formulation, current product grind, hydration, absorption, finished yield and diners remain unknown. Five minutes is a guide to fully hydrated hot cereal; separate cream and sugar amounts are unspecified.
Method
Steps
Step 1
Combine about 237 mL water and 237 mL milk with the half-teaspoon estimate of TWO saltspoons salt in a clean suitable saucepan. Slowly bring to a boil over moderate heat.
Step 2
Gradually sprinkle in 142 g plain dry granular Wheatena while continually mixing. Gently boil for the source FIVE-minute guide, stirring lightly; continue gently as needed until the selected cereal is fully hydrated and hot, without an invented exact extension.
Step 3
Remove from heat and transfer the hot porridge to a warm deep dish. Offer chilled CREAM and SUGAR in separate clean vessels, their amounts unspecified.
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