Raisin Mush
From The junior cook book, 1920
A complete meal, great for breakfast or supper.
Presented as published in 1920. 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
1094Calories
15 gProtein
263 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1094 kcal
Protein15 g
Carbohydrates263 g
Fiber18 g
Sugars2.3 g
Total Fat3.5 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.5 g
Cholesterol0 mg
Sodium2425 mg
Potassium1776 mg
Calcium87 mg
Iron11 mg
Magnesium112 mg
Phosphorus285 mg
Zinc1.3 mg
Copper0.8 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.3 mg
Folate307 mcg
Choline12 mg
Caffeine0 mg
Water993 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 22. The excerpt below is the record exactly as published.
RAISIN MUSH Put 1 quart of water and 1 teaspoonful of salt in a saucepan. Bring almost to a boil. While the water is heating measure out 1 cupful of commeal
Cook this with the app: pantry check, scaling, and the assistant.