Cream of Wheat
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 37½ Pounds/200 Servings (3 ounces each)

  • 14 pounds cream of wheat
  • 4½ gallons water
  • 3 ounces salt

Bring water to a boil and add salt. While stirring, add cereal. Reduce heat to medium/low. Cook until thick, stirring frequently. Serve hot.

Milk, brown sugar, maple syrup, and fresh or dried fruits are all options for toppings.




   Published: February 2005