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Fried Mush
From The household (of the Detroit free press), 1886
Serves 5
Serve with slices of pork fat.
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
744Calories
23 gProtein
77 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories744 kcal
Protein23 g
Carbohydrates77 g
Fiber28 g
Sugars1.7 g
Total Fat42 g
Saturated Fat3.7 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat28 g
Cholesterol0 mg
Sodium1859 mg
Potassium866 mg
Calcium372 mg
Iron20 mg
Magnesium394 mg
Phosphorus670 mg
Zinc4.5 mg
Copper1.2 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K4.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.8 mg
Folate175 mcg
Choline80 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 348. The excerpt below is the record exactly as published.
FRIED MUSH. Stir a tablespoonful of salt and a cup of flour mixed with one quart of Indian meal, into a quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.