Raspberry Granola Mush
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
3368Calories
63 gProtein
655 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories3368 kcal
Protein63 g
Carbohydrates655 g
Fiber33 g
Sugars424 g
Total Fat72 g
Saturated Fat10 g
Monounsaturated Fat27 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol0 mg
Sodium162 mg
Potassium12929 mg
Calcium1140 mg
Iron21 mg
Magnesium1512 mg
Phosphorus2036 mg
Zinc23 mg
Copper2.9 mg
Manganese56 mg
Vitamin D0 mcg
Vitamin C378 mg
Vitamin A2.4 mcg
Vitamin E28 mg
Vitamin K13 mcg
Vitamin B63.4 mg
Vitamin B120 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)4.2 mg
Niacin (B3)45 mg
Folate294 mcg
Choline120 mg
Caffeine0 mg
Water420 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 89. The excerpt below is the record exactly as published.
Raspberry Granola Mush.— For this, use the freshly extracted juice of red raspberries, diluted with one part of water, or the juice from canned red raspberries. Heat a quart of the juice to boiling, sprinkle in sufficient granola to thicken (about one pint will be needed
Cook this with the app: pantry check, scaling, and the assistant.