Corn Meal Mush
From Domestic science (1914 text-book), 1914
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
394Calories
13 gProtein
65 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories394 kcal
Protein13 g
Carbohydrates65 g
Fiber3.4 g
Sugars12 g
Total Fat9.3 g
Saturated Fat4.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol29 mg
Sodium2964 mg
Potassium458 mg
Calcium453 mg
Iron16 mg
Magnesium50 mg
Phosphorus299 mg
Zinc1.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.4 mg
Folate70 mcg
Choline51 mg
Caffeine0 mg
Water409 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 21. The excerpt below is the record exactly as published.
Corn Meal Mush Materials used: I c milk 2 tb com meal i c boiling water | tp salt Utensils needed: Double boiler measuring cup wooden spoon teaspoon tablespoon Work to be done: 1. Fill lower part of double boiler two-thirds full of water and place on fire. 2. Pour milk and i c boiling water
Cook this with the app: pantry check, scaling, and the assistant.