Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Rye | 1 slice (32g) | 83 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two spoonfuls of sifted cornnieal in some water
- two spoonfuls of oatmeal
- a pint of boiling water
- a pint of boiling water in a saucepan
- a slice of bread
- four large spoonfuls of rye flour
- 1 ittle water
Directions
This is a nourishing and light diet for the sick, and is by some preferred to mush made of Indian meal. Four large spoonfuls of rye flour, mixed smooth in a 1 ittle water, and stirred in a pint of boiling water ; let boil twenty minutes, stirring frequently. Nervous per- sons who sleep badly, rest much better after a supper of corn or rye mush, than if they take tea or coffee.
CORX GRUEIi.'
Mix two spoonfuls of sifted cornnieal in some water ; have a clean skillet with a pint of boiling water in it ; stir it in. and when done, season it with salt to yoar taste, or sugar if you prefer it.
O ilTHEAI. GRlJEIi.
Mix two spoonfuls of oatmeal, with as much water as will mix easily, and stir it in a pint of boiling water in a saucepan, until perfectly smooth ; let it boil a few minutes ; season it with sugar and nutmeg, and pour it out on a slice of bread, toasted, and cut up. If the patient should like them, you may put in a few raisins, stoned and cut up. This will keep good a day, and if nicely warmed over, is as good as when fresh.