Victory Mush
From Keep the war foods cooking, 1918
Presented as published in 1918. 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
1281Calories
31 gProtein
256 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1281 kcal
Protein31 g
Carbohydrates256 g
Fiber14 g
Sugars15 g
Total Fat25 g
Saturated Fat5.4 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol61 mg
Sodium2883 mg
Potassium794 mg
Calcium763 mg
Iron50 mg
Magnesium124 mg
Phosphorus512 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A95 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)14 mg
Folate251 mcg
Choline75 mg
Caffeine0 mg
Water812 g
As published
This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 10. The excerpt below is the record exactly as published.
VICTORY MUSH. il cup corn meal. it teaspoon salt. 3 cups boiling water. Sauce—1 tablespoon butter (or substitute), 1 tablespoon flour, 1 cup milk, 1 inch cube cheese
Cook this with the app: pantry check, scaling, and the assistant.