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Graham Mush
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
580Calories
14 gProtein
124 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories580 kcal
Protein14 g
Carbohydrates124 g
Fiber5.2 g
Sugars0.5 g
Total Fat3.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium2242 mg
Potassium213 mg
Calcium315 mg
Iron35 mg
Magnesium45 mg
Phosphorus134 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate228 mcg
Choline12 mg
Caffeine0 mg
Water390 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 243. The excerpt below is the record exactly as published.
Graham Mush. Mix half a cup of Graham flour and half a teaspoon- ful of salt. Make it into a thin smooth paste with a little cold water. Stir it into one pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.