Corn Meal Mush
From Foods and household management, 1914
The first boiling should continue longer than for other cereals.
Presented as published in 1914. 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
370Calories
7 gProtein
79 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories370 kcal
Protein7.1 g
Carbohydrates79 g
Fiber3.9 g
Sugars1.6 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium7 mg
Potassium142 mg
Calcium3 mg
Iron1.1 mg
Magnesium32 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate30 mcg
Choline8.6 mg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 71. The excerpt below is the record exactly as published.
com meal mush in a flat dish, cut it in slices when cold, and brown the slices in a frying pan, with beef fat, or a butter substitute. Serve with sugar, molasses, or sirup for breakfast or luncheon. (c) Rice or hominy may be mixed with a beaten egg, molded into small cakes, and browned either in the frying pan, or in the oven. (d) A small remaining portion of any cereal may be used to thicken soup. (c) Any cooked cereal may be used in muffins or even yeast bread. (See those chapters.) 3. Com meal "mush." — This is cooked by the same method as the other cereals, except that the amount of water is larger
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.