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Berry Mush
From The art of cookery, 1899
Serves 1
Mush can be made of dewberries, strawberries, or raspberries in a similar manner.
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
925Calories
10 gProtein
223 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories925 kcal
Protein10 g
Carbohydrates223 g
Fiber0 g
Sugars151 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.1 mg
Potassium131 mg
Calcium23 mg
Iron5.4 mg
Magnesium27 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate150 mcg
Choline0 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 72. The excerpt below is the record exactly as published.
three fourths of a cup of flour and half a cup of cold water, and add to the cooked berries in the sauce-pan. Let the mixture simmer five minutes, or until the flour is well cooked, stirring constantly meanwhile, then sweeten with three fourths of a cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.