Cream of Wheat
Cream of Wheat
Cream of Wheat (pronunciation: /kri:m ʌv wi:t/) is a brand of farina, a type of ground wheat, known for its warm, creamy texture when cooked. It is often consumed as a breakfast cereal.
Etymology
The term "Cream of Wheat" was first used in the late 19th century and is a reference to the creamy consistency of the cooked cereal. The word "wheat" comes from the Old English hwǣte, while "cream" is derived from the Old French creme.
Preparation and Use
Cream of Wheat is prepared by boiling water or milk and then slowly pouring in the farina while stirring. It is often served with sweeteners such as sugar, honey, or fruit. It can also be used in various recipes, including breads, desserts, and side dishes.
Nutritional Value
Cream of Wheat is a good source of iron and B vitamins, and is often fortified with additional nutrients. However, it is low in fiber and protein compared to other whole grain cereals.
Related Terms
- Farina: A form of milled wheat often used in breakfast cereals and puddings.
- Semolina: A coarser grain than farina, often used in pasta and bread.
- Grits: A type of ground corn, similar in texture to Cream of Wheat but made from maize instead of wheat.
External links
- Medical encyclopedia article on Cream of Wheat
- Wikipedia's article - Cream of Wheat
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