This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
A bread jelly may be made to add to milk for invalids and for use while weaning infants who are old enough to digest a little starch - i. e., over one year of age. The crumb of stale bread is broken into small fragments and covered with boiling water, in which it is allowed to soak until well macerated. The water is then strained off, fresh water is added, and the mass is boiled until quite soft. On cooling, a jelly forms which may be mixed with milk in any desired proportion.
Farina is a general name meaning flour, and is defined by Webster as " the flour of any species of corn or starchy root"; but in England the term corn is used as a general name for any grain growing in ears. Farina as sold by grocers in this country is often made from wheat, but much of the gluten and bran has been separated, rendering it less nutritious than whole wheat. In cases of diarrhoea it is more bland and less irritating than whole wheat. The name farina is also applied to fine white potato starch, which forms a jelly when cooked, like arrowroot.
Wheatena is a nutritious food containing all the wheat berry excepting the husk, and thereby differing from finer preparations in which the layer of gluten cells is removed with the bran. The starch granules, moreover, have been ruptured by heat. It is commonly eaten as a thin mush or porridge.
Cracked or rolled wheat has similar advantages.
Shredded wheat and pulled bread are modified breadstuff's which have lately become deservedly popular for dyspeptics on account of their easy digestibility.
Shredded wheat biscuit is made of wheat which is thoroughly cleaned, washed, cooked, and treated by machinery which draws out the wheat kernels into long, continuous filaments, thus breaking down their structure without separation of the component parts. Eighty such filaments are obtained within a space four inches wide; they are porous and, unlike dough, are capable of absorbing the digestive fluids, thus no leavening or baking powder is required. The shreds are folded by mashing into oblong biscuits, which are recooked at successive temperatures until all moisture is driven off and they are ready for use. They may be eaten soaked in milk, cream, or broth, or moistened with hot water and buttered.