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Mush Sticks
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
449Calories
7 gProtein
104 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories449 kcal
Protein7.5 g
Carbohydrates104 g
Fiber7.2 g
Sugars0.8 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium1719 mg
Potassium506 mg
Calcium166 mg
Iron19 mg
Magnesium40 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.3 mg
Folate141 mcg
Choline9.3 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 25. The excerpt below is the record exactly as published.
Mush Sticks 2 cupfuls boiling water % cupful cornmeal 1 teaspoonful salt % cupful seeded raisins 1^ cupful left-over meat A
Cook this with the app: pantry check, scaling, and the assistant.