Gluten Mush with Dates
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
595Calories
40 gProtein
117 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories595 kcal
Protein40 g
Carbohydrates117 g
Fiber12 g
Sugars93 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium55 mg
Potassium1013 mg
Calcium155 mg
Iron4 mg
Magnesium85 mg
Phosphorus218 mg
Zinc0.9 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate28 mcg
Choline9.3 mg
Caffeine0 mg
Water980 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 92. The excerpt below is the record exactly as published.
Gluten Mush with Dates. — Heat a quart of millc or water, or one-half of each, as preferred, to boiling ; sift in lightly with the fingers six tablespoonfuls of gluten, or sufficifnt to make a mush of the desired consistency. Just before serving, add some fresh dates
Cook this with the app: pantry check, scaling, and the assistant.