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Oatmeal Mush
From The household (of the Detroit free press), 1886
Serves 2
Can be served with cream and sugar.
Presented as published in 1886. 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
534Calories
12 gProtein
115 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein12 g
Carbohydrates115 g
Fiber8 g
Sugars0.7 g
Total Fat3.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol0 mg
Sodium1612 mg
Potassium200 mg
Calcium455 mg
Iron48 mg
Magnesium46 mg
Phosphorus109 mg
Zinc0.8 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate192 mcg
Choline19 mg
Caffeine0 mg
Water587 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 347. The excerpt below is the record exactly as published.
OATMEAL MUSH. First wet a coffee-cup of oatmeal in cold water (to prevent the mush being lumpy); then stir into this three pints of boiling water ; let this boil half an hour, stirring frequently ; then add salt to taste
Cook this with the app: pantry check, scaling, and the assistant.