vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Corn-Meal Mush
From The Institute cook book, 1913
Serves 3
If you wish to fry the mush use only two cups of water.
Presented as published in 1913. 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
97Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories97 kcal
Protein1.9 g
Carbohydrates21 g
Fiber1 g
Sugars0.4 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium786 mg
Potassium39 mg
Calcium7.8 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.9 mcg
Choline2.3 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 153. The excerpt below is the record exactly as published.
CORN-MEAL MUSH y-i cup com meal 1 teaspoon salt ^ 2 3^ cups water
Cook this with the app: pantry check, scaling, and the assistant.