Oatmeal Mush
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Presented as published in 1885. 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
332Calories
12 gProtein
56 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories332 kcal
Protein12 g
Carbohydrates56 g
Fiber7.9 g
Sugars1.3 g
Total Fat7.1 g
Saturated Fat1.4 g
Monounsaturated Fat2 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium19 mg
Potassium327 mg
Calcium42 mg
Iron4.2 mg
Magnesium126 mg
Phosphorus360 mg
Zinc4.7 mg
Copper0.3 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate28 mcg
Choline35 mg
Caffeine0 mg
Water391 g
As published
This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 11. The excerpt below is the record exactly as published.
Oatmeal Mush Is made the same as cornmeal mush, but must always be sprinkled dry into the pot of boiling water
Cook this with the app: pantry check, scaling, and the assistant.