Mush Bread
From Royal baker and pastry cook, 1913
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
968Calories
49 gProtein
122 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories968 kcal
Protein49 g
Carbohydrates122 g
Fiber0 g
Sugars24 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol648 mg
Sodium1919 mg
Potassium1112 mg
Calcium1036 mg
Iron10 mg
Magnesium111 mg
Phosphorus1367 mg
Zinc4.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)9.1 mg
Folate271 mcg
Choline528 mg
Caffeine0 mg
Water559 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 5. The excerpt below is the record exactly as published.
Mush Bread. — 1 pint milk cooked in a double boiler, with sufficient Indian corn meal to make a thick mush. Cook 1 hour; add 1 tablespoon butter; stir, let cool; add 3 eggs, whites and yolks beaten separately, 1 cup flour, XA teaspoon salt, 1 teaspoon Royal Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.