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Graham Mush
From The national course in home economics, 1917
Serves 2
To be eaten with fruit juice or sugar and cream.
Presented as published in 1917. 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
239Calories
7 gProtein
50 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories239 kcal
Protein7 g
Carbohydrates50 g
Fiber0.1 g
Sugars0 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium30 mg
Potassium89 mg
Calcium20 mg
Iron4.4 mg
Magnesium17 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate104 mcg
Choline0.3 mg
Water16 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 362. The excerpt below is the record exactly as published.
boiling water until it .s as thick as can be stirred easily. Stand it on back of the stove and cook slowly one hour. Is better cooked in a milk boiler. 1. 1 QRAHAfl nUSH. Stir graham flour
Cook this with the app: pantry check, scaling, and the assistant.