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[b said:
Quote[/b] (Keebler Elf @ Oct. 14 2002,11:56)]cream of wheat (I dont even know what that is but it might be alot of carbs!
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Cream of Wheat started as a homemade recipe in the founder's home. The country was facing a financial panic in 1893 and the Diamond Flour Mill, which was founded three years earlier, was on the brink of closing its doors. Fearing that the mill would shut down, Head Miller Thomas Amidon suggested to the owners that they produce warm breakfast porridge from the middling of the flour kernel. Amidon was sure that this tasty, wheat farina, which he often made at home, would catch on with other American families. The founders looked to the saying "The Cream of the Crop" when naming the breakfast porridge. Since the cereal was made with a part of the wheat that was traditionally thought to be the best part of the flour kernel, they named it Cream of Wheat.
To test Cream of Wheat's appeal, the mill owners allowed Amidon to produce 10 cases and test them with one of their regular flour customers. Since times were tight, Amidon constructed the packages by hand from waste lumber - 360 boxes at a rate of 30 to 35 per hour. To brighten up the packaging, one of the mill owners, Emery Mapes, found a wooden printing plate of a chef holding a saucepot over his shoulder. By the end of 1895, more than 550 cases of Cream of Wheat were sold.
Before long, the Diamond Flour Mill abandoned the flour business to concentrate only on Cream of Wheat. In only four years, Cream of Wheat became so popular that the company had to relocate to a larger plant in Minneapolis, Minnesota in 1897.
For more fascinating info about Cream of Wheat, check out
www.creamofwheat.com
Anyway, good stuff, especially with sugar and cinnamon on it.