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Oatmeal Mush
From Miss Parloa's kitchen companion, 1887
Serves 1
If steamed oatmeal is used, half an hour's cooking will suffice.
Presented as published in 1887. 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
217Calories
5 gProtein
45 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories217 kcal
Protein5.2 g
Carbohydrates45 g
Fiber3.6 g
Sugars0.4 g
Total Fat2 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium1123 mg
Potassium105 mg
Calcium157 mg
Iron16 mg
Magnesium30 mg
Phosphorus78 mg
Zinc0.8 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate67 mcg
Choline10 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 462. The excerpt below is the record exactly as published.
Oatmeal Mush. Put one cupful of boiling water into a small stew-pan. Stir into it one-fourth of a cupful of oatmeal, sprinkling in a little at a time. Add one-fourth of a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.