Hasty Pudding, or Mush
From The easiest way in housekeeping and cooking, 1881
Can use rye or graham flour.
Presented as published in 1881. 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
1341Calories
37 gProtein
186 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories1341 kcal
Protein37 g
Carbohydrates186 g
Fiber43 g
Sugars2.8 g
Total Fat55 g
Saturated Fat5.1 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat36 g
Cholesterol0 mg
Sodium4517 mg
Potassium1232 mg
Calcium913 mg
Iron70 mg
Magnesium527 mg
Phosphorus903 mg
Zinc6.1 mg
Copper1.5 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K5.2 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)20 mg
Folate360 mcg
Choline119 mg
Caffeine0 mg
Water777 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 94. The excerpt below is the record exactly as published.
Hasty Pudding, or Mush. One cup of sifted Indian meal, stirred smooth in a bowl with a little cold water. Have ready a quart of boiling water, with a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.