vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rolled Wheat Mush
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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
479Calories
12 gProtein
105 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories479 kcal
Protein12 g
Carbohydrates105 g
Fiber12 g
Sugars1 g
Total Fat3 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium1974 mg
Potassium352 mg
Calcium249 mg
Iron26 mg
Magnesium97 mg
Phosphorus260 mg
Zinc2.2 mg
Copper0.3 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.4 mg
Folate114 mcg
Choline30 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 304. The excerpt below is the record exactly as published.
Rolled Wheat Mush. Put a pint and a half of boiling water and a generous t teaspoonful of sa
Cook this with the app: pantry check, scaling, and the assistant.