Oatmeal Mush
From Domestic science, principles and application, 1914
Berries, sliced peaches, bananas, apple sauce, and dates or figs are good additions.
Presented as published in 1914. 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
253Calories
8 gProtein
47 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories253 kcal
Protein7.8 g
Carbohydrates47 g
Fiber5.3 g
Sugars0.7 g
Total Fat4.1 g
Saturated Fat0.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol0 mg
Sodium861 mg
Potassium196 mg
Calcium97 mg
Iron10 mg
Magnesium70 mg
Phosphorus196 mg
Zinc2.4 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate46 mcg
Choline20 mg
Caffeine0 mg
Water291 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 30. The excerpt below is the record exactly as published.
Oatmeal Mush 1 c. oatmeal ^hz c. boiling water 13^ tsp. salt Method. — Put the boiling water in the upper part of the double boiler and gradually add the oatmeal and the salt. Cook over the fire without the lower part for 5 or 10 min- utes; then set in the lower part of the boiler and steam for 5 or 6 hours. Stir it once in a while. Oatmeal is best cooked one day and served the next morning, to insure its being well cooked. Note. — Berries, sliced peaches, bananas, apple sauce, and dates or figs cut in pieces are good additions to cereals. 5. Cornmeal Mush 1 c. cornmeal 1 c. cold milk 1 tbsp. flour 2 c. boiling water 1
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