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