Oatmeal Mush
From A practical cook and text book for general use, 1896
Purchase the best oatmeal in bulk for better satisfaction.
Presented as published in 1896. 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
1041Calories
25 gProtein
217 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories1041 kcal
Protein25 g
Carbohydrates217 g
Fiber17 g
Sugars1.8 g
Total Fat9.3 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol0 mg
Sodium2695 mg
Potassium483 mg
Calcium778 mg
Iron81 mg
Magnesium134 mg
Phosphorus345 mg
Zinc3.4 mg
Copper0.2 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.6 mg
Niacin (B3)20 mg
Folate333 mcg
Choline48 mg
Caffeine0 mg
Water1156 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 39. The excerpt below is the record exactly as published.
Oatmeal Mush. Purchase the best oatmeal in bulk, as it gives better satisfaction than that put up in packages. . To one cup of coarse oatmeal add five cups of boiling water
Cook this with the app: pantry check, scaling, and the assistant.