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Rye 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
442Calories
12 gProtein
96 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories442 kcal
Protein12 g
Carbohydrates96 g
Fiber12 g
Sugars1.1 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1712 mg
Potassium350 mg
Calcium176 mg
Iron18 mg
Magnesium64 mg
Phosphorus205 mg
Zinc1.9 mg
Copper0.3 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K4.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate90 mcg
Choline22 mg
Caffeine0 mg
Water378 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 303. The excerpt below is the record exactly as published.
Rye Mush. Put one pint of boiling water into a stew-pan and on the fire. Mix three gills of rye meal with three gills of cold water. Stir this into the boiling water. Add one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.