(equal opportunity eater in the NC Triangle)
“Content on DIY History is drawn from the Iowa Digital Library, featuring digitized selections from the University of Iowa Libraries’ Special Collections, University Archives, and Iowa Women’s Archives.”
This has many old family cookbooks and even an 1810 NY winemaker’s recipes!
So many breakfast foods are upon the market
that it would be impossible to enumerate all of
them, especially as new ones are appearing
continually. Full and complete directions for
cooking all of them are printed upon the pack-
ages in which they are sold. It may not be
amiss to add, however, that in almost every in-
stance, twice or three times the time allowed
for cooking would improve the cereal in taste
I didn’t get back to in time to edit in my comment, so
this is from North Dakota State University archive of
Germans from Russia stuff about the populating of the plains by European immigrants.
There is a lot more beyond food
I read through the cereals section of the book on archive.org and now I confess I am intrigued. On the face of it it does sound as bbgboy says, that the cereal would be rendered inedible, and yet, I wonder. She suggests very long cooking times for barley and overnight pre-soaking for corn and grits. I know people often make grits in a slow cooker, so I wonder if that is another version of this technique. And maybe the grains were less milled or polished at the turn of the 20th century?