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Blackberry Mush
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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
631Calories
16 gProtein
53 gCarbs
43 gFat
Full nutrition (27 nutrients)
Calories631 kcal
Protein16 g
Carbohydrates53 g
Fiber24 g
Sugars29 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol121 mg
Sodium32 mg
Potassium949 mg
Calcium153 mg
Iron4.5 mg
Magnesium116 mg
Phosphorus225 mg
Zinc1.6 mg
Copper0.7 mg
Manganese4.5 mg
Vitamin C69 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate100 mcg
Water463 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 411. The excerpt below is the record exactly as published.
BLACKBERRY MUSH. Stew the berries and sweeten to taste ; after they are cooked soft, stir in flour smoothly to about the thickness of stiff paste ; cook slightly after stirring in the flour, and pour into glass molds. This is to be eaten cold with cream
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