Corn Meal Mush
From A practical cook and text book for general use, 1896
Better as a winter food due to its oily nature.
Presented as published in 1896. 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
1401Calories
30 gProtein
303 gCarbs
9 gFat
Full nutrition (28 nutrients)
Calories1401 kcal
Protein30 g
Carbohydrates303 g
Fiber21 g
Sugars1.9 g
Total Fat9.3 g
Saturated Fat1.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3.6 g
Sodium4296 mg
Potassium511 mg
Calcium1211 mg
Iron127 mg
Magnesium114 mg
Phosphorus265 mg
Zinc1.7 mg
Copper0 mg
Manganese0.9 mg
Vitamin C0 mg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Thiamin (B1)2.7 mg
Riboflavin (B2)2.6 mg
Niacin (B3)32 mg
Folate511 mcg
Choline49 mg
Water1537 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 39. The excerpt below is the record exactly as published.
Corn Meal Mush. Put two quarts of boiling water in a granite ware kettle, and sift into it with the hand, suffi- cient of the best corn meal, white or yellow
Cook this with the app: pantry check, scaling, and the assistant.