vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Graham Mush
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. 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
153Calories
5 gProtein
32 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories153 kcal
Protein4.6 g
Carbohydrates32 g
Fiber0 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium786 mg
Potassium59 mg
Calcium16 mg
Iron2.4 mg
Magnesium14 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline0 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 153. The excerpt below is the record exactly as published.
GRAHAM MUSH 1 cup graham flour 3 cups water 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.