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Blackberry Mush
From The art of cookery, 1899
Serves 6
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
154Calories
4 gProtein
37 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories154 kcal
Protein4 g
Carbohydrates37 g
Fiber7.9 g
Sugars35 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium273 mg
Calcium29 mg
Iron1.2 mg
Magnesium36 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline0 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 6 servings.
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.
Blackberry Mush — To a quart of ripe blackberries add a pint of water and cook in a sauce-pan until the berries are soft. Stir to a smooth paste 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
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