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Mush
From The new Annie Dennis cook book, 1905
Serves 3
Presented as published in 1905. 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
485Calories
10 gProtein
105 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories485 kcal
Protein10 g
Carbohydrates105 g
Fiber6.4 g
Sugars1.2 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium1288 mg
Potassium181 mg
Calcium254 mg
Iron27 mg
Magnesium40 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A5.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.1 mg
Folate122 mcg
Choline15 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 52. The excerpt below is the record exactly as published.
Mush To one teacupful of corn meal, add half a teaspoon- ful of salt; moisten with cold water. Place on a fire, in a frying pan, five teacupfuls of boiling water
Cook this with the app: pantry check, scaling, and the assistant.