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Mush Poultice
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Suitable for internal inflammations like pneumonia, pleurisy, and dysentery.
Presented as published in 1901. 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
641Calories
22 gProtein
35 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories641 kcal
Protein22 g
Carbohydrates35 g
Fiber33 g
Sugars1.9 g
Total Fat51 g
Saturated Fat4.4 g
Monounsaturated Fat9 g
Polyunsaturated Fat34 g
Cholesterol0 mg
Sodium36 mg
Potassium976 mg
Calcium306 mg
Iron6.9 mg
Magnesium470 mg
Phosphorus770 mg
Zinc5.2 mg
Copper1.5 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K5.2 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate104 mcg
Choline94 mg
Caffeine0 mg
Water8.4 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 190. The excerpt below is the record exactly as published.
A mush poultice (of Indian meal)
Cook this with the app: pantry check, scaling, and the assistant.