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Oatmeal Mush
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Served with baked apples and sugar and cream.
Presented as published in 1884. 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
508Calories
15 gProtein
95 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories508 kcal
Protein15 g
Carbohydrates95 g
Fiber7.2 g
Sugars6.8 g
Total Fat8.1 g
Saturated Fat3 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol15 mg
Sodium2293 mg
Potassium397 mg
Calcium467 mg
Iron33 mg
Magnesium75 mg
Phosphorus282 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.3 mg
Folate135 mcg
Choline43 mg
Caffeine0 mg
Water592 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 68. The excerpt below is the record exactly as published.
Oatmeal Mush. One cup of B. B, oatmeal, and one teaspoonful of salt^ to a scant quart of hailing water
Cook this with the app: pantry check, scaling, and the assistant.