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Rye Mush
From The Cook County cook book, 1912
Serves 2
Serve with molasses if desired.
Presented as published in 1912. 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
22Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein0.7 g
Carbohydrates4.7 g
Fiber0.7 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1167 mg
Potassium24 mg
Calcium2.6 mg
Iron0.2 mg
Magnesium4.1 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.1 mcg
Choline1.3 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 6. The excerpt below is the record exactly as published.
RYE MUSH. — This is a tasty cereal. Add 1 level teaspoon of salt to 1 qt. of water
Cook this with the app: pantry check, scaling, and the assistant.