OATMEAL MUSH
From Household science and arts, 1913
Presented as published in 1913. 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
954Calories
23 gProtein
198 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories954 kcal
Protein23 g
Carbohydrates198 g
Fiber16 g
Sugars1.7 g
Total Fat8.8 g
Saturated Fat1.5 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol0 mg
Sodium5926 mg
Potassium452 mg
Calcium705 mg
Iron74 mg
Magnesium127 mg
Phosphorus329 mg
Zinc3.3 mg
Copper0.2 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)18 mg
Folate301 mcg
Choline45 mg
Caffeine0 mg
Water1060 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 20. The excerpt below is the record exactly as published.
1 c. coarse oatmeal li ts. salt 4i c. boiling water RECIPE 54. 1 o. com meal 1 tbs. flour 1} ts. salt 1 c. cold milk 2 c. boiling water RECIPE 55. RECIPE 56. 1 c. rice 1} ts. salt 3 c. boiling water (about) CREAM OF WHEAT Mix the cream of wheat and salt with cold water enough to make a smooth paste. Pour on boiHng water and cook it over the fire for ten minutes, stirring it constantly. CovOT it and cook it over boiling water for forty-five minutes, stirring' it occasionally. OATMEAL MUSH
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