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Rye Mush
From The new practical housekeeping, 1890
Serves 4
Use meal, not flour.
Presented as published in 1890. 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
178Calories
6 gProtein
38 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories178 kcal
Protein5.6 g
Carbohydrates38 g
Fiber6 g
Sugars0.6 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium8.1 mg
Potassium193 mg
Calcium19 mg
Iron1.3 mg
Magnesium34 mg
Phosphorus115 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate17 mcg
Choline11 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 401. The excerpt below is the record exactly as published.
one quart water in saucepan, salt to taste, when boiling sift in one scant pint ^ranula as directed ; cook five minutes and serve. Milk or half milk and water may be used. Too much cannot be said in praise of this. Bye Mush
Cook this with the app: pantry check, scaling, and the assistant.