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May 31, 2009 09:42 PM

For Grape-Nuts fans, an interesting read

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  1. Interesting?....figured the article would tell me why they're called Grape-Nuts.
    I still like them.

    2 Replies
    1. re: monku

      The best part of this article is the comments and testimony from Grape Nuts fans--you could build a whole ad campaign over the wacky things people say to explain why they eat gravel for breakfast. I actually love a similar cereal made by Ezekiel, but I had to give it up except in winter after I broke a tooth and an extremely hard raisin. (implant cost $2k). Now I nuke it with milk first.

      1. re: newhavener07

        McGee writes that the original Granula was meant to be soaked overnight before eating.

        Zapping Grape-Nuts with milk produces an entirely new entity.

    2. More-with-Less Cookbook, a Mennonite cookbook from the 1970s, has a recipe for 'Mother's Grape Nuts' -
      make a dough of whole wheat flour (3c), wheat germ (1/2c), brown sugar (1c), buttermilk (2c), baking soda (1t), pinch of salt. Spread on baking sheets and bake (350, 30 min). Grind in a food grinder, and crisp in a low oven. I'd use malt in some form or other to give it the distinctive malt flavor, and cut back on the sugar.

      And from Harold McGee, James Jackson, a 19th century doctor, developed Granula:
      "Jackson made a heavy dough out of Graham flour and water, baked it slowly in loaves until they were very dry, broken the loaves up into small chunks and baked them again, and finally ground the brittle chunks into yet smaller pieces." p246, 1st edition On Food and Cooking.

      Dr Kellogg also came up with a cereal that he also named Granula, which he had to change to Granola, to get around Dr Jackson's prior use. C.W. Post was more of a businessman than these doctors and ministers, and started his business with Postum and Grape Nuts. According to McGee, the 'Grape' has to do with 'grape sugar', "because added barley malt converts some of the cereal starch to glucose" p249

      1. As a Grape-Nuts eater, I enjoyed the article. As a native Rhode Islander, I would have enjoyed a mention of how Grape-Nuts custard pudding is very popular in RI.

        For those thinking, "WTF?" Grape-Nuts custard pudding is not like rice pudding with the add-in interspersed throughout. Instead, it's custard with a layer of sweetened grapenuts at the bottom. We used to get it at the jewish delis in Providence. Really good stuff. I never ate rice pudding as a kid, because this stuff was, to me, so much better. The skin on the top was a nice lagniappe.

        5 Replies
        1. re: Bob W

          Grape-Nuts custard pudding? Interesting.

          Sort of reminds me of a cheesecake I had one time made with a Grape Nuts crust.

          1. re: ipsedixit

            The Grape-Nuts layer is sort of custardy too, yet not devoid of texture. So it's not really a crust, but it's firmer than the custard layer. Hard to describe, but oh so good.

            Here's a recipe (I can't vouch for it but it makes my mouth water):


            Here's another one with a picture. I like a thicker layer of custard on top but I'm sure this is good too. Note the skin on top, too. LOL


            1. re: Bob W

              I love grapenut pudding, had some last month at a restaurant in Dedham MA. I've even made it myself (and there ain't much cooking going on in my kitchen). Plus don't forget grapenut ice cream, one of my top 3 flavors. Can be had at Toscanini's in Cambridge (and Richardson's carries it), I prefer it without raisins.

          2. re: Bob W

            That pudding used to be on the menu at the Walnut Room of Marshall Field's when I was a little girl. Good. ;)

            1. re: Bob W

              In Central PA grapenut is a flavor of ice cream. It is delicious!

            2. "Dropping the bombs!" "Bake and destroy!"

              I love that the guys working in the factory have such a great sense of humor about it.

              1. Didn't Euell Gibbons die of Dutch Elm disease? Inquiring minds want to know.

                1 Reply