Recipes > Rice, Cereals, Grains > Puree with Wheat

Puree with Wheat

Instructions

Cut ears of wheat when full, but not ripe, and put them away to dry. Shell the wheat; wash it in cold water, put it in a saucepan, cover it with broth and boil gently till done. Mash through a colander, put back on the fire with a little butter; add broth if too thick, stir now and then for about fifteen minutes; take from the fire, add two or three yolks of eggs beaten with a little cream and a pinch of sugar; mix them well with the rest, and serve warm.

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Source

Hand-Book of Practical Cookery (1884).


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