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Fried Buckwheat Mush

Name: Fried Buckwheat Mush
Yield: 1 servings
Ingredients: Take the water where you have boiled fresh pork or beef; salt to taste; stir it as thick as mush with buckwheat flour

From The household (of the Detroit free press), 1886

Serves 1

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

449Calories

11 gProtein

94 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories449 kcal

Protein11 g

Carbohydrates94 g

Fiber13 g

Sugars0 g

Total Fat3.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium7.1 mg

Potassium476 mg

Calcium45 mg

Iron4.8 mg

Magnesium212 mg

Phosphorus354 mg

Zinc2.2 mg

Copper0.7 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.8 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water251 g

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 344. The excerpt below is the record exactly as published.

FRIED BUCKWHEAT MUSH. Take the water where you have boiled fresh pork or beef, salt to taste; then stir it as thick as mush with buckwheat flour

Cook this with the app: pantry check, scaling, and the assistant.