Oatmeal Mush, with Baked Apples
From The school kitchen textbook, 1915
Fine hominy and granulated wheat are cooked in the same way, but they require only three times as much water as meal.
Presented as published in 1915. 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
433Calories
10 gProtein
90 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories433 kcal
Protein10 g
Carbohydrates90 g
Fiber7.2 g
Sugars0.8 g
Total Fat4.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol0 mg
Sodium3412 mg
Potassium210 mg
Calcium315 mg
Iron33 mg
Magnesium60 mg
Phosphorus156 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate135 mcg
Choline21 mg
Caffeine0 mg
Water482 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 75. The excerpt below is the record exactly as published.
Oatmeal Mush, with Baked Apples ^ c. coarse oatmeal. 2 c. boiling water. I tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.