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Graham Mush
From The new practical housekeeping, 1890
Serves 4
Can be fried as desired.
Presented as published in 1890. 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
229Calories
7 gProtein
48 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories229 kcal
Protein6.8 g
Carbohydrates48 g
Fiber0 g
Sugars0 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium89 mg
Calcium23 mg
Iron3.5 mg
Magnesium20 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 401. The excerpt below is the record exactly as published.
Graham Mush, ad* ding the spoonful or two of cream as directed in preface. Chraham Mush. — ^Use what is known as No. 2 Graham, being ground a little coarser than No. 1. which is used for bread. Make Bke Gluten, except take albeaping^ pint to three pints water
Cook this with the app: pantry check, scaling, and the assistant.