vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Wheat Germ Mush
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve with milk or cream.
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
557Calories
21 gProtein
105 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories557 kcal
Protein21 g
Carbohydrates105 g
Fiber13 g
Sugars0.5 g
Total Fat7.9 g
Saturated Fat1.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat4.4 g
Cholesterol0 mg
Sodium2248 mg
Potassium641 mg
Calcium326 mg
Iron35 mg
Magnesium166 mg
Phosphorus550 mg
Zinc7.5 mg
Copper0.5 mg
Manganese7.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate289 mcg
Choline12 mg
Caffeine0 mg
Water391 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 302. The excerpt below is the record exactly as published.
Wheat Germ Mush. Wheat germ is a fine meal obtained from the heart of the wheat. It makes an excellent mush. Into the inner basin of a double-boiler pour a quart of boiling water ; and after setting this basin on the stove, gradually sprinkle into it one cupful of wheat germ. Stir the mixture con- stantly until it boils up ; then add a teaspoonful of salt
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