Indian Mush
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
1190Calories
23 gProtein
255 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1190 kcal
Protein23 g
Carbohydrates255 g
Fiber12 g
Sugars5.1 g
Total Fat5.6 g
Saturated Fat0.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.6 g
Cholesterol0 mg
Sodium2384 mg
Potassium466 mg
Calcium41 mg
Iron3.9 mg
Magnesium112 mg
Phosphorus319 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A35 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate107 mcg
Choline27 mg
Caffeine0 mg
Water981 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 29. The excerpt below is the record exactly as published.
Indian Mush with Cream. Hot Buttered Toast. Coffee. Dinner.— Fried Hahbut. Boiled White Potatoes. Stewed Toma- toes. Bread and Butter. Hot Apple Pie. Cheese. Supper. — Baked Beans. Boston Brown Bread. Apple Sauce. Cake. Indian Mush. — Put one quart of water on to boil. Mix one pint of corn meal one teaspoonful of salt, and one tablespoonful of flour with one pint of cold milk
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