Browned Corn Meal Mush
From Science of food & cookery, 1921
Presented as published in 1921. 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
1019Calories
21 gProtein
219 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1019 kcal
Protein21 g
Carbohydrates219 g
Fiber13 g
Sugars3.1 g
Total Fat5.6 g
Saturated Fat0.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.4 g
Cholesterol0 mg
Sodium3689 mg
Potassium383 mg
Calcium386 mg
Iron41 mg
Magnesium86 mg
Phosphorus238 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate207 mcg
Choline29 mg
Caffeine0 mg
Water557 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 125. The excerpt below is the record exactly as published.
cup corn meal -)4 cup cold water 2l/2 cups boiling water i teaspoon salt Blend the corn meal with the cold water, add to the boiling water, and stir until it reaches the boiling point. Let boil quite rapidly until it begins to thicken; then set in the outer part of a double boiler, or into a fireless cooker, and finish the same as for rolled oats. BROWNED CORN MEAL MUSH
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